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THE SOUTHERN
A N D S O U T H W E S T E R N
COOKBOOK
Staff Home Economists
C U L I N A R Y A R T S I N S T I T U T E
M E L A N I E DE PROFT
Director
MARIE ABDISHO • ELAINE BECHTEL • LOUISE BOBZIN
SHERRILL CORLEY • MARIE FERENCE • JERRINE LEICHHARDT
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CONTENTS!
Southern and Southwestern Cookery 3
It's Smart to be Careful 4
A Check-List for Successful Baking 6
Appetizers 7
Soups 9
Breads 12
Salads and Salad Dressings 17
Main Dishes 22
Vegetables 41
Desserts 47
Beverages 59
Preserves and Candies 63
Index 67
ACKNOWLEDGMENTS
For the beautiful and valuable photographs which illustrate
many of. the recipes in this cookbook, we gratefully
acknowledge the generous cooperation of:
Ac'cent • American Dairy Association
American Meat Institute
American Spice Trade Association
The Borden Company • California Food s Research Institute
Canada Dry Ginger Ale • Glenmore Distillerie s Company
Mexican Foods Institute • Pan-American Coffee Bureau
Poult ry and Egg National Board
Shrimp Associati on of the Americas • Sunkist Growers
Wheat Flour Institute • United Fruit Company
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SOUTHERN
A N D S O U T H W E S T E R N
OVER THE WHOLE SOUTHERN PART o f our coun t ry , a sort o f
glamor hangs lik e th e pe rf um e o f th e flowers that scent the
summer nights . Here Nature has be en mo st prodiga l wit h her
treasure, and f rom this prodigali ty a tradition of f ine cooking
has been bo r n—t wo traditions, in fact, for the Miss issi ppi
R iver flows as a natural boundary be tween the foods we
think of as typ ica l ly "So ut he rn , " heritage f rom old planta-
\ J t ion days, and the highly seasoned, colorful foods that o u r
S ou t hwes t shares with the land across the Rio Grande.
B o t h traditions we re bo rn in a t ime wh en the labo r s upp ly
was as plentiful as the foodstuffs that cam e f ro m the b ou n
tiful earth. Th e Neg ro Ma mm ie s of the old Sou th and the
patient Indian and Mexican c o o k s on the Spanish ranchos
d e v o t e d their whole l ives to their c o o k i n g , and there were
m a n y hands always at their service to make the foods they
prod uce d unmatchab ly de lec tab le . Later, wh en the spacio us
days of plantation and rancho l i fe were no more, the inheri
tors o f their great traditions still pr ized their ability to set a
m e m o r a b l e table with the bo un ty o f the land.
T o d a y , the c oo ki ng of ou r Sou th and So uth we st is a grand
me lan ge of culin ary art s temm ing fr om all the ma ny p eo ple s
who have c o m e to live there—the Engl ish, Fre nch and
Huguenots , Spanish, and the Indians who were there first,
and fro m w h o m all the rest first learned to use the strange
native fo od s— th e co rn and sweet potato es and squash,
the wonderful fruits, and all the harvest o f the seas.
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M A R T
THERE'S NO SUBSTITUTEFOR ACCURACY
Read recipe carefully.
Assemble all ingredients and utensils.
Select pans of proper kind and size. Measure
inside, from rim to rim.
Use standard measuring cups and spoons. Use
liquid measuring cups (rim above 1-cup line) for
liquids. Use nested or dry measuring cups (1-cup
line even with top) for dry ingredients.
Check liquid measurements at eye level.
Sift all flour except whole-grain types before
measuring. Spoon lightly into measuring cup. Do
not jar cup.
Level dry measurements with straight-edged
knife or spatula.
Preheat oven 12 to 20 min. at required tem
perature. Leave oven door open first 2 min.
Beat whole eggs until thick and softly piled,
when recipe calls for well-beaten eggs.
Covering of foods stored in the refrigerator
depends upon the type of refrigerator used—
conventional or moist-cold.
FOR THESE RECIPES—WHAT TO USE
BAKING POWDER—double-action type.
BREAD CUBES-—one slice fresh bread equals
about 1 cup soft crumbs or cubes. One slice dry
or toasted Dread equals about %
A cup dry cubes or14 cup fine, dry crumbs.
BUTTERED CRUMBS—soft or dry bread or crack
er crumbs tossed in melted butter or margarine.
Use 1 to 2 tablespoons butter or margarine for
1 cup soft crumbs and 2 to 4 tablespoons butter
or margarine for 1 cup dry crumbs.
CHOCOLATE—unsweetened chocolate.
CORNSTARCH—one tablespoon has the thick
ening power of 2 tablespoons flour.
CREAM—light, table or coffee cream, contain
ing not less than 18% butter fat.
HEAVY or WHIPPING CREAM—containing not
less than 36% butter fat.FLOUR—ail-purpose (hard wheat) flour. (In
some southern areas where a blend of soft wheats
is used, better products may result when minor
adjustments are made in recipes. A little less
liquid or more flour may be needed.) If cake
flour is required, recipe will so state. If necessary,
substitute 1 cup minus 2 tablespoons all-purpose
flour for 1 cup cake flour.
GRATED PEEL—whole citrus fruit peel finely
grated through colored part only; white partis bitter.
HERBS and SPICES—ground unless recipe speci
fies otherwise.MONOSODIUM GLUTAMATE—a crystalline ce
real or vegetable product that enhances natural
flavors of foods.
OIL—salad or cooking type. Use olive oil only
when recipe so directs.
ROTARY BEATER—hand-operated (Dover-type)
beater, or electric mixer.
SHORTENING—hydrogenated vegetable short
ening, all-purpose shortening, butter or marga
rine. Use lard or oil when specified.
SOURED MILK—sweet milk added to 1 table
spoon vinegar or lemon juice in measuring cup
to fill cup to 1-cup line; or buttermilk.
STUFFED OLIVES—pimiento-stuffed olives.
SUGAR—granulated sugar (cane or beet).
VINEGAR—cider vinegar unless specified.
HOW TO DO IT
BLANCH ALMONDS—flavor and texture of nutsare best maintained when they are allowed to re
main in water for shortest possible time. There
fore, blanch only about Vi cup at a time; repeatas necessary for larger quantities.
Bring to a rapid boil enough water to cover the
shelled nuts. Drop nuts into water. Turn off heat
and allow nuts to remain in water about 1 min.;
drain or lift out with slotted spoon or fork. Place
between folds of absorbent paper; pat dry.
Squeeze nuts between thumb and fingers to re
move skins; or peel. Place on dry absorbent
paper; to dry thoroughly, shift frequently to dry
spots on paper.
TOAST NUTS—place nuts in a shallow baking
dish or pie pan and brush lightly with cooking
oil. Heat in oven at 350°F until delicatelybrowned. Move and turn occasionally with spoon.
Or put nuts into a heavy skillet in which butteror margarine (about 1 tablespoon per cup of nuts)
has been melted; or use oil. Heat until nuts are
lightly browned, moving and turning constantly
with a spoon, over moderate heat. If necessary,
drain nuts on absorbent paper.
SALT NUTS—toast nuts; sprinkle with salt.
BOIL—cook in liquid in which bubbles rise
continually and break on the surface. Boiling
temperature of water at sea level is 212°F.
BOILING WATER BATH—set a deep pan on oven
rack and place filled baking dish in pan. Pourboiling water into pan to level of mixture in bak
ing dish. Prevent further boiling by using given
oven temperature.
CHILL GELATIN—set dissolved gelatin mixture
in refrigerator or in pan of ice and water untilslightly thicker than consistency of thick, un
beaten egg white, or until mixture begins to gel
(gets slightly thicker). If mixture is placed over
ice and water, stir frequently; if placed in refrig
erator, stir occasionally.
CLEAN CELERY—trim off root end and cut off
leaves. Leaves may be chopped and used for
added flavor in soups and stuffings: leaves may beleft on inner stalks when serving as relish. Sep
arate stalks, remove blemishes and wash. Then
proceed as directed in recipe.
CLEAN GARLIC—separate into cloves and re
move thin, papery outer skin.
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6
HOW TO COOK VEGETABLES
Wash freth vegetables, but do not allow them to
stand in water fo r any length o f time. If wilted,put into cold water for a few minutes. Cauliflowershould be soaked 20 to 30 min. in cold saltedwater before cooking, in order to remove dustand small insects which sometimes lodge betweenthe flowerets. To keep vegetables flavorful and toretain their minerals and vitamins, cook themcarefully and quickly.
Have water boiling rapidly before adding vegetables. Add salt at beginning o f cooking period(M teaspoon per cup of water). After addingvegetables, again bring water to boiling as quickly
as possible. If more water is needed, add boilingwater. Boil at a moderate rate until vegetables are
just tender; then drain vegetables and serve themimmediately.
In general, cook fresh vegetables in a coveredpan, in the smallest possible amount of water andas quickly as possible.
Cook frozen vegetables without thawing (ex
cept thaw corn on c ob and partially thaw spinach). Break frozen block apart with fork as itthaws in cooking. Use as little boiling saltedwater as possible for cooking. Do not overcook;much less cooking time is required than forfresh vegetables. Follow directions on packagefor amount of water and time.
A C H E C K - L I S T F O R S U C C E S S F U L B A K I N G
V READ AGAIN "It's Smart To Be Careful—There's No Substitute for Acc ura cy ," page 4.V PLACE OVEN RACK so center-top of product
will be almost at center of ove n.V HAVE ALL INGREDIENTS at room temperatureunless recipe directs otherwise.
V SIFT ALL FLOUR except whole-grain types before measuring. Spoon lightly into measuringcup. Do not jar cup . Level with straight-edgedknife or spatula.V CREAM SHORTENING (alone or with flavor
ings) by stirring, rubbing or beating with spoonor electric mixer until softened. Add sugar insmall amounts; cream after each addition untilall graininess disappears and mixture is light andfluffy. Thorough creaming helps to insure a finegrained product.
V BEAT WHOLE EGGS until thick and softlypiled, when recipe calls for well-beaten eggs.
V BEAT EGG WHITES as follows: frothy—entiremass forms bubbles; rounded peaks—peaks turnover slightly when beater is slowly lifted upright;stiff peaks—peaks remain standing when beateris slowly lifted upright.V BEAT EGG YOLKS until thick and lemon-colored, when recipe calls for well-beaten egg yolks.V WHEN LIQUID and DRY INGREDIENTS are added
alternately to mixtures, begin and end with dry.Add dry ingredients in fourths, liquid in thirds.After each addition, beat only until smooth (donot overheat). Scrape spoon or beater and bot tomand sides of bowl during mixing.If using an electric mixer, beat mixture at low
speed when adding liquid and dry ingredients.
V PREPARE PAN—For cakes with shortening,grease bottom of pan only; line with waxed paper.For quick breads, grease bottom of pan only, orgrease baking sheet lightly. For cookies, greasecookie sheets lightly. If recipe directs, "Set outpan," do not grease or line pan.
V FILL CAKE PANS one-half to two-thirds full.V TAP BOTTOM of CAKE PAN sharply with handto release air bubbles before placing in oven.V APPLY BAKING TESTS when minimum baking
time is up. Test cake or quick bread by touchinglightly at center; if it springs back, cake is done.Or insert a cake tester or wooden pick in center;if it comes out clean, cake is done.V COOL BUTTER CAKES 10 min. in pan on cool
ing rack after removing from oven; cool cookieson cooling racks unless recipe directs otherwise.V REMOVE CAKE from pan after cooling. Runspatula gently around inside of pan. Cover withcooling rack. Invert and remove pan. Turn cakeright side up immediately after peeling off waxedpaper. Cool cake completely before frosting.
V FILL LAYER CAKES—Spread filling or frostingover top of bottom layer. Cover with the secondlayer. Repeat procedure if more layers are used.If necessary, hold layers in position with woodenpicks; remove when filling is set.V FROST FILLED LAYER CAKE—Frost sides first,
working rapidly. See that frosting touches plateall around bottom, leaving no gaps. Pile remaining frosting on top of cake and spread lightly.V REMOVE QUICK BREADS from pans as soon as
they come from the oven, unless recipe directsotherwise.
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decorative pink shrimp, often cast for this role in both
South and Southwest, whose waters supply them
so generously. Shrimp are frequently teamed with
the uniquely delicious avocado, also native both
east and west of the great Mississippi River.
Bacon-Wrapped Shrimp
Prepare and set aside to chill
Chili Dip (page 8)
Cook
1 lb. fresh shrimp with shells (see
Cooked Shrimp, page 36)
Combine in a small saucepan
Vi cup butter or margarine
VA teaspoons chili powder
1 clove garlic (page 4), minced
or crushed in a garlic press
Set over low heat, stirring occasionally, until
butter or margarine is melted and heated thor
oughly. Remove from heat and set aside.
Cut into halves
8 slices bacon
Wrap one-half slice around each shrimp and
secure with a wooden pick.
Set temperature control of range at Broil
(500°F or higher). Arrange shrimp on broiler
rack. Brush with the butter sauce. Place rack
in broiler so tops of shrimp are about 3 in.
from source of heat. Broil 5 min., brushing
once with sauce. Carefully turn shrimp, brush
with sauce and broil second side 5 min., or
until bacon is cooked, brushing once againduring cooking.
i f'%
Place on a warm platter; garnish with
Lemon wedges
Parsley
Serve immediately with the Chili Dip.
About 16 appetizers
Shrimp Spread
A delectable spread for canapes.
An electric blender will be needed.
Cook
Vi lb. fresh shrimp with shells
(see Cooked Shrimp, page 36)Put into electric blender container
2 tab lespoons mayonnaise
1 tablespoon lemon juice
Vi te asp oo n Worcestershire sau ce
Vi teaspoon salt
1 thin slice onion (page 5)
Add a few shrimp, cover container and turn on
motor. Add shrimp a few at a time and blend
just to a smooth paste. About M cup spread
Bacon-Wrapped Shrimp and
Chili Dip (page 8)
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8
Guacamole
South of the border, Guacamole turns up in
many guises—as salad, sauce, garnish, or as
a tortilla filling. But Americans like it best as
a dip to be eaten with crisp crackers or potato
chips.
Rinse and dip into boiling water for a fewseconds to loosen skin
1 tomato
Peel, cut out stem end and chop tomato.
Rinse, cut into halves and remove pit from
1 la rge, ripe a v o c a d o
Carefully scoop out pulp, reserving the shells
to use as containers for serving the dip. Put
the pulp into a bowl and mash well with a fork.
Blend in the chopped tomato and
2 t eas poo ns grated onion
1 teaspoon ol ive oi l
1 teaspoon lemon juice
V* teaspoon salt
Vi teaspoon pepper
1 clove garlic (page 4), minced
or crushed in a garlic press
Blend until ingredients are thoroughly mixed.
Set in refrigerator to chill and to allow flavors
to blend.
To serve, spoon the dip into the avocado shells.
Sprinkle with paprika. About VA cups dip
Plantation Cheese Log
Put through medium blade of food chopper
1 cup (about 4 oz.) pecans
2 clov es garlic (p age 4)
Put into a bowl and blend together thoroughly6 oz. cream cheese, softened
Vi tea spo on Worcestershire sa uce
Vi teaspoon M a g g i ' s season ing
Vi teaspoon salt
4 drops taba sco sauce
Blend in the pecan-garlic mixture. Shape into
a roll about 7 in. long and in. in diameter.
Sprinkle evenly over a sheet of waxed paper
1 Vi teas poon s chil i p owd er
Roll the log in the chili powder, coating it
evenly. Wrap tightly in waxed paper or mois
ture-vapor-proof-material. Chill in refrigerator
until cheese log is firm and flavors are blended
(about 4 hrs.).
Serve with crisp crackers. One cheese log
Chili Dip
Hard-cook (page 5) and chop
1 egg
Add and mix thoroughly with egg
% cup may onn ais e
3 tabl espo ons cho pp ed sweet pickle
1 tablespoon chopped stuffed olives
1 tablespoon chil i p owd er
1 Vi teaspo ons grated onio n
Cover and set aside in refrigerator 1 to 2 hrs.
to chill and to allow flavors to blend.
About 1 cup dip
Shrimp and Avocado Cocktail
Cook
1V4 lb s. fresh sh ri mp with shel ls(see Cooked Shrimp, page 36)
Chill in refrigerator until ready to serve.
Prepare and chill in refrigerator
Peppy Cocktail Sauce (on this page)
Just before serving, rinse, peel, cut into halves
and remove and discard pit from
1 smal l avocado
Dice and mix with the shrimp.
Arrange in 6 chilled sherbet glasses
Lettuce or curly endive
Arrange the shrimp and avocado in the glasses.
Top each serving with some of the Peppy
Cocktail Sauce. Serve with
Lemon wedges
6 servings
Peppy Cocktail Sauce
Mix thoroughly in a small bowl1 cup ketchup
1 tablespoon lemon juice
1 tab lespoon prepared horse-radish
1 tablespoon sugar
1 teaspoon onion juice
Vi teaspoon salt
Vi teaspoon mon oso diu m glutamate
Vi teasp oon Worcestershire sa uce
Few drops tabasco sauce
Cover; chill in refrigerator. About 1 cup sauce
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Creole gumbos, shellfish bisques and chowders, and
meat and bean soups from over the border.
Chicken GumboGumbo is a Choctaw Indian word for okra,
which has come to be used for any thick soup
made with okra. File is a powder made from
sassafras leaves which is sometimes used in
thick soups in place of okra—in which case the
soup becomes a "gumbo file." Whether made
with okra or file, these hearty and flavorful
soups are one of the glories of Creole cooking.
Set out a heavy sauce pot having a tight-fitting
cover, or a Dutch oven .
Clean
1 frying chicken, 2 to 3 lbs.
reody-to-cook weight
(I f frozen, thaw according to directions on
package.) Disjoint and cu t into serving-size
pieces. Rinse; pat chicken pieces and giblets
dry with absorbent paper.
Coat chicken pieces evenly by shaking 2 or 3 ata time in a plastic bag containing a mixture of
Vi cup flour
IV i teaspoons salt
1 teaspoon mo nos od ium glutamate
Vi teaspoon pepper
Heat in the sauce pot over medium heat
Fat (to at least Vi-in. depth)
Put chicken pieces, meaty ones first, skin side
down in sauce pot. Put in less meaty pieces as
others brown. To brown all sides, turn piecesas necessary with tongs or two spoons. When
chicken is evenly browned, remove sauce pot
from heat. Remove chicken and set aside. Po ur
oil' and reserve fat.
Whi le chicken is cooki ng, set out
1 pkg. (10 oz.) frozen okra
Prepare
Vi
Vi
Vi
Vi
1
cup diced cooked h am
cup (about 1 medium-size) chopped
onion (page 5)
cup (about 1 medium-size) chopped
green pepper (page 5)
cup chopped celery (p a g e 4)
clove garlic (page 4), minced or
crushed in a garlic press
Break the okra apart and cut into M-in. slices.
Thoroughly drain, reserving liquid, contents o f
1 N o. 2Vi can tomatoes (about
1 % cups , drained)
Cut tomatoes into pieces with a spoon.
Return 2 tablespoons of reserved fat to sauce
pot and add chopped vegetables, ham and gar
lic. Cook over medium heat until onion is
transparent, occasionally moving and turning
mixture with a spo on. Add the okra, tomatoes,
1 cup of the reserved toma to liquid andVi cup water
1 teaspoon salt
1 teaspoon minced parsley
Vi teaspoon pepper
Vi tea spo on caye nne pepper
Vi tea spo on chili pow der
Vi teaspoon thyme
Vi bay leaf, crushed
Return chicken to sauce pot, cove r and simmer
for about 25 min., or until chicken is tenderwhen pierced with a fork. Remove from heat.
Using a slotted spoon, remove chicken pieces
from gumbo. Cool chicken slightly; remove
meat from bones and cut into pieces. Return
chicken to gumbo and cook 10 min. longer.
About 8 servings
9
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Oyster Stew
Here the electric blender truly comes into its
own—for in no other way can the oyster be so
easily and so completely chopped and thus
compelled to yield up its full rich flavor.
Remove any shell particles from
1 pi . oysters
Heat in a 2-qt. sauce pan
Vi cup butter
Add the oysters and the oyster liquid to the
saucepan. Cook very slowly until the edges of
the oysters begin to curl.
Meanwhile, scald (page 5)
2 cups milk
2 cups cream
Put oysters and coo kin g liquid into blender
container with
2 teaspoons salt
Vi teaspoo n mon oso diu m glutamate
Vi teaspoon pepper
Vi teaspoon mace
Cover container and blend 2 or 3 seconds,
until oysters are coarsely chopped.
Pour blended mixture into saucepan in whichoysters were cooked. Stir in scalded milk and
cream. Heat slowly; do not boil.
Place pats o f butter in serving bowls and pou r
hot soup over them. Serve immediately.
6 or 7 servings
Shellfish Chowder
Set out
1 cup shucked clams
Drain thoroughly, reserving liquid
1 pt. oystersPick over oysters to remove any shell particles.
Dice
Vi lb. scal lops
Put the reserved oyster liquid into a saucepan.
Add clams, oysters and scallops. Heat over
medium heat 5 min. Drain, reserving liquid.
Prepare in a large saucepan
3 cups Quick Chicken Broth (page 5)
Add the reserved liquid and3 A cup cream or milk
Bring to boiling. Add, stirring constantly, and
cook until soup is thickened
3 tabl esp oons quick-cooking tapioca
Vigorously stir 3 tablespoons hot soup into
3 egg yolks, s l ight ly beaten
Immediately blend egg-yolk mixture into hot
soup. Cook over low heat 2 to 3 min., stirring
constantly to keep mixture coo kin g evenly.
(Do not overcook or allow soup to boil.) Stir
in the clams, oysters, scallops and
Vi teaspoon mon oso diu m glutamate
Vi teaspoon celery salt
Vi teaspoon salt
Vi teaspoon pepper
Heat mixture thoroughly. About 6 servings
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11
Sopa de Albondigas(Soup with Meat Balls)
Set ou t a large saucepan having a tight-fitting
cover, and a large skillet.
Prepare and pour into the saucepan
1 qt. Quick Meat Broth (page 5)
Force through sieve or food mill contents of
2 No. 2 cans tomatoes (4 cups,
sieved)
Add tomatoes to the broth with
Vi cup minced onion
1 teaspoon chili p ow de r
1 teaspoon salt
Vi teaspoon pepper
Set over high heat and bring to boil ing . Reduce
heat and simmer about 30 min.
Meanwhile, com bine and set aside
Vi cup fine, dry bread crumbs
Vi cup water
Mix lightly in a bowl
Vi lb. ground beef
Vi lb. ground pork
1 egg, beaten
2 teaspoons minced oni on
1 teaspoon lemon juice
and a mixture of Vi teaspoon chili po wd er
Vi teaspoon salt
Vi teaspoon thyme
Blend in bread crumb mixture. Shape into balls
about % A in. in diameter.
Heat in the skillet over medium heat
1 tablespoon fat
Add meat balls and brown on all sides, turning
occasionally. Remove from skillet to absorbent
paper to drain.
Add to the broth the meat balls and
1 sprig mint
Cover and simmer about 20 min . Remove mint.
Serve several meat balls in earli bowl of soup.
About 8 servings
Gazpacho Soup
Dashing and colorful as a Spanish dance, this
"salad soup" will add excitement to an every
day menu. When made by Spanish cooks, gaz
pacho is often jellied, but this easy blender ver
sion is simply chilled thoroughly before serving.
An electric blender will be needed.
Prepare and set aside to coo l
2 cup s Qui ck Meat Broth (pa ge 5)
Combine in a small bowl and set aside
3 tablespoons ol ive oil
1 clove garl ic (page 4) , cut into
pieces (impale pieces on w o o d e n
pick for easy removal )
Put into the blender container, cover and
blend to make coarse crumbs4 to 6 saltine crackers
Turn crumbs out into a large bowl.
Put cooled broth into blender container with
Vi onion (page 5), sliced
3 stalk s celery ( pa ge 4) , cut in pieces
4 sprigs parsley
2 or 3 sprigs water cress
Cover and blend until coarsely chopped .
Pour over crumbs in bowl. Remove and discard garlic from olive oil and stir oil into vege
table mixture. Add and mix well
2 cups tomato juice
2 tab lespoo ns lemon juice
1 teaspoon sal t
Vi teaspoon pepper
3 or 4 drops tabasco sauce
Set in refrigerator until soup is thoroughly
chilled and flavors are blended (about 4 hrs.).
Just before serving, rinse, peel, cut out stem
end and cut into eighths
1 medium-size ripe tomato
Rinse and cut into 'A-in. slices
Vi small cucumber
Add tomato and cucumber to soup. Serve in
chilled bowls,— _ About 6 servings
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13
Beaten Biscuits
A Southern favorite from ''way back, these are
the only biscuits that are properly served cold.
Recipes and methods of beating vary from
kitchen to kitchen, but the cook who can still
turn out good beaten biscuits to pair with ham
as sandwiches, or to escort cream soups or chicken salad to the table, may be justly proud.
Set out baking sheets.
Sift together into a bowl
4 cups sifted flour
2 teasp oons su ga r
1 teaspoon salt
Cut in until the mixture resembles coarse
corn meal
Vi cup lardStir in about
1 cup milk
Use just enough milk to make a stiff dough.
Turn dough out onto a lightly floured surface
and knead or beat with a wooden spoon until
dough blisters, about 30 min.
Roll dough about Vi in. thick. Cut out biscuits
with a floured lJ^-in. cutter. Prick with a fork
and place on baking sheets.
Bake at 350°F about 30 min., or until very
delicately browned. About 3 doz. biscuits
Corn Meal Muffins
A Base Recipe
Grease bottoms of 12 2/4-in. muffin pan wells.
Melt and set aside to cool
Vi cup butter or margar ine
Sift together into a bowl
Vi cup sifted flour
1 tablespoon sugar
1 tablespoon baki ng po wde r3
A teaspoon salt
Mix in
1 Vi cups white corn meal
Make a well in center of dry ingredients.
Blend together the melted shortening and1 e g g , well beaten
1 cup milk
Add all at one time to dry ingredients. Beat
with rotary beater until just smooth, being
careful not to overmix. Cut against side of
bowl with spoon to get enough batter at one
time to fill each muffin pan well two-thirds full.
Place spoon in well and push batter off with
another spoon or spatula. Fill any empty wells
one-half full with water before baking.
Bake at 425°F 20 to 25 min., or until muffins
are an even golden brown.
Run spatula around each muffin and lift out.
If necessary to keep muffins warm before serv
ing, loosen muffins and tip slightly in wells.
Keep in warm place. 1 doz. muffins
—Corn Bread
Follow A Recipe. Turn batter into a greased
8x8x2-in. pan; spread to corners. Bake about
20 min., or until bread tests done (page 6).
—Crisp Corn Sticks
Follow A Recipe. Grease 12 iron corn-stick
pan sections and preheat 15 min. in oven.
Spoon batter into sections, filling each three-
fourths full. Bake 10 to 15 min.
Stay-Popped Popovers
Grease thoroughly with cooking oil 6 or 7 heat-
resistant glass custard cups; or grease iron
popover pans and preheat 15 min. in oven.
Sift together and set aside
1 cu p sifted flour
Vi teaspoon salt
Beat until thick and piled softly
2 e g g sMix in
1 cup milk
2 teaspoons melted butter or
margar ine
Make a well in center of dry ingredients. Pour
in liquid mixture. Beat with rotary beater until
batter is very smooth . Fill custard cups or
popover pans half-full of batter.
Bake at 450°F 10 min. Reduce temperature to
350°F and bake 40 min. Serve immediately.
6 or 7 large popovers
Note: If a drier interior is desired, make a slit
in the side of each baked popover to allow
steam to escape. Return to oven with heat
turned off and allow popovers to dry 10 min.
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14
California Fruit-Nut Bread
California Fruit-Nut Bread
Prepare (page 6) a 9)4x5Mx2M-in. loaf pan.
Was h and cut into 8 sectio ns (peel and pulp ),
removing any seeds
1 medium-size orange „
Set out
1 cup (about 7 oz.) pitted dates
Vi cup (about 2 oz.) walnuts
Force orange sections, nuts and dates through
the medium blade of a food chopper, reserving
juice in a 1-cup measuring cup for liquids.
Melt and set aside to cool
3 tablespoons butter or margarine
Sift together into a large bowl
2V2 cups sifted flourVA cup sugar
1 tablesp oon baking po wder
1 teaspoon salt
Vi teaspoon baking soda
Add to juice from orange mixture
Buttermilk (enough to make 1 cup
l iquid)
Blend into liquid the melted butter and
1 e g g , well beaten
Make a well in cen ter of dry ingredients andadd, all at one time, the liquid ingredients and
orange-date-nut mixture. Beat until blended.
Turn into the pan and spread to corners.
Bake at 350°F about 1M hrs., or until bread
tests don e (page 6 ) .
Cool, wrap and store overnight. 1 loaf bread
Southern Spoon Bread
A Base Recipe
This is veritably the queen of corn breads—
light and fluffy as a dream, and so delicate that
it must be ladled onto your plate and eaten,
dripping butter, with a spoon. Most of the
South prefers spoon bread made with white
corn meal, and agrees that it must never,
never be kept waiting.
Thoroughly grease a 2-qt. casserole.
Scald (page 5) in top of double boiler
2 cups milk
Meanwhile, beat until thick and lemon-colored
4 e gg yolk s
Set aside.
W hen milk is scalded, add very gradually,
stirring constantly
1 cup white corn m e a l
Stir until mixture thickens and becomes
smoo th. R em ov e doub le boiler top from sim
mering water. Q uickly and thorough ly blend
mixtu re into the beat en egg yolk s with
Vi cup butter or margarine
1 tablespoon sugar
Vi teaspoon sal tUsing clean beater, beat until rounded peaks
are formed
4 egg whites
Spread egg yolk mixture over beaten egg whites
and gently fold (page 5) together. Turn into
the casserole.
Bake at 375°F 35 to 40 min., or until a wooden
pick or cake tester comes out clean when in
serted in center.
Serve at once with butter or margarine.
6 to 8 servings
—Cheese Spoon Bread
Follow A Recipe. Add with the butter, sugar
and salt, Wi cups (about 6 oz.) grated sharp
Cheddar cheese.
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15
Virginia Lemon-Raisin Buns
Baking sheets will be needed.
Chop and set aside
% cup (abou t 4 oz.) dark seedless
raisins
Scald (page 5)1 cup milk
Meanwhile, soften
T pkg. active dry yeast
in
VA cup warm water, 110°F to 115°F
(Or if using compressed yeast ,
soften 1 cake in VA cup luke
w a r m water, 80°F to 85°F.)
Let stand 5 to 10 min.
Meanwhile, put into a large bowl
6 tablespoons butter or margar ine
VA cup sugar
1 teaspoon salt
Pour scalded milk over ingredients in the bowl.
When lukewarm, stir mixture, and blend in,
beating until smooth
1 cup sifted flour
Stir softened yeast and add mixing well.
Measure2Vi to 3 cu ps sifted flour
Add about one-half the flour to the yeast
mixture and beat until very smooth. Beat in
the raisins and
1 teaspoon lemon extract
Then beat in enough remaining flour to make a
soft dough. Turn dough onto a lightly floured
surface and allow it to rest 5 to 10 min.
Knead dough by folding opposite side over to
ward you. Using heels of hands, gently push
dough away. Give it a quarter turn. Repeat
process rhythmically until the dough is smooth
and elastic, 5 to 8 min., using as little addi
tional flour as possible. Always turn the dough
in the same direction. Form dough into a ball
and put it into a greased deep bowl just large
enough to allow dough to double. Turn dough
to bring greased surface to top. Cover with
waxed paper and towel and let stand in a warm
place (about 80°F) until dough is doubled
(about \Vi hrs.).
Punch down dough with fist; pull edges of
dough in to center and turn dough completely
over in bowl. Cover and let rise again until
almostdoubled (about 1 hr.). Again punch down
dough and turn it onto a lightly floured surface.
Cover and allow dough to rest 5 to 10 min.
Lightly grease baking sheets.
Rolling about one half of the dough at a time,
roll it Vi in. thick. Cut with a lightly floured
2-in. round cutter. Place buns about 1 in.
apart on baking sheet. Brush withMelted butter
Cover and let rise about 45 min., or until
dough is light.
Bake at 375°F about 15 min.
About 2Yi doz. buns
Hush Puppies
According to a hardy legend, "Hush Puppies"
originated at a fish fry when someone dropped
corn-bread batter into the kettle of heated fat
and tossed the fried cakes to the hungry dogs
to quiet their whining. They looked and
smelled so tempting that folks, not dogs, have
been eating them ever since!
Set out a deep saucepan or automatic deep-
fryer and heat fat to 375°F (page 5) .
Mix together
2 cup s corn m e a l
V3 cup chopped onion (page 5)
1 tablespoon flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sal t
Blend thoroughly
1 e g g , well beaten
VA cups buttermilk
Make a well in center o f dry ingredients andadd liquid mixture all at one time. Mix until
well blended.
Form into small cakes (about 1 tablespoon for
each cake).
Deep-fry only as many cakes at one time as
will float uncrowded one layer deep in the hot
fat. Fry 3 to 4 min., or until well browned.
Turn cakes with tongs or a fork as they rise to
the surface and several times during cooking(do not pierce).
Remove cakes with a slotted spoon; drain
over fat for a few seconds before removing to
absorbent paper.
Serve hot with fried f ish.
About 2 doz. Hush Puppies
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Green salads and tomatoes are favorites in the South and
Southwest as everywhere else in the country. But
native fruits and nuts and long tradition play
their part in giving a local character to
these ahvays cool, always appetizing refreshers.
Southwestern Salad Bowl(See center color photo)
Creamy avocado slices, juicy grapefruit sec
tions and onion rings—mmmml A perfect pick
up for days when the mercury soars.
Set out a salad bowl.
Rinse, discarding bruised leaves, pat dry and
chill
Bibb lettuce or leaf lettuce (enoughto line the salad bowl)
With a sharp knife, cut away peel from
1 large grapefruit
Remove sections by cutting on either side of
dividing membrane, working over a bowl to
save the juice. Set aside.
Rinse, peel, cut into halves and remove and
discard pit from
1 large avocado
Slice into bowl containing the grapefruit juice.
Toss slices gently to coat with juice (this helps
to prevent discoloring).
Arrange the slices of avocado alternately with
grapefruit sections on lettuce in salad bowl.
Cover and chill in refrigerator.
Just before serving, garnish with thin onion
rings. Serve with French Dressing (page 21).
4 to 6 servings
Jean Lafitte Salad
Set out
1 cup dice d, chilled cook ed meat or
poultry
PrepareVi cup diced cooked potato
Vi cup diced cooked carrots
Vi cup cut cooked green beans
2 tab les poon s chopped sweet pickle
Toss meat and vegetables with a mixture of
Vi teaspoon salt
V* teaspoon mon oso diu m glutamate
V» teaspoon pepper
Add and toss until meat and vegetables are
well coatedVi cup French Dressing (page 21)
Chill in refrigerator at least 1 hr.
Meanwhile, hard-cook (page 5) and chop
1 e g g
Add the egg and toss lightly to mix thoro ughly.
About 6 servings
1
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Chicken SaladA Base Recipe
No Southern party, reception, ball or cotillion
is reckoned complete without chicken salad, and
many recipes for it are family heirlooms.
Prepare and put into a large bowl
3 cup s cub ed coo ked chicken
1 cup diced celery (page 4)
Mix together and add to chicken and celery
Vi cup Cooked Salad Dressing
(page 21)
Vi teaspoon salt
Vi teaspoon mon osod ium g lutamate
Chill in refrigerator until ready to serve.
Serve in
Crisp lettuce cups
If desired, garnish with capers or ol ives .
About 6 servings
—Elegant Chicken Salad
Follow A R eci pe. Mix with the chicke n and
celery Vi cup small seedless grap es (or halved
and seeded green grapes) and A cup moist
shredded coconut, cut. Just before serving,
mix in l A cup pecans or blanched a l m o n d s ,
toasted (page 4).
Beat A cup chilled whipping cream until
cream is of med ium c ons iste ncy (piles softly)and blend into salad dressing.
—Turkey Salad
Follow A Recipe. Substitute 3 cups cubed
cooked turkey for chicken.
Molded Chicken Salad
Set out a 154-qt. mold.
Hard-cook (page 5) and set aside
3 e g g s
Pour into a small bowl
Vi cup cold water
Sprinkle evenly over cold water
1 tab lespoon (1 env.) unflavored
gelatin
Let gelatin stand about 5 min. to soften.
Dissolve gelatin completely over very hot
water; stir and blend it into a mixture of
1 Vi cups (10Vi~ to 11-oz. can) condensed
cream of chicken soup
Vi cup ma y o n n a is e
2 tablespo ons prepared hor se-radish
Chill (page 4) until mixture begins to gel (gets
slightly thicker).
Meanwhile, lightly oil the mold with salad or
cooking oil (not olive oi l) ; set aside to drain.
Chop the hard-cooked eggs and prepare
1 cup diced cooked chicken
Vi cup chopped celery (page 4)
Vi cup chopped cucumber
Vi cup small seedless grapes
When gelatin mixture is o f desired consist
ency, blend in the chicken, celery, cucumber,
hard-cooked eggs, grapes andVi cup (about 2 oz.) pecan halves
Turn into the prepared mold and chill in re
frigerator until firm.
Unmold (page 5) onto chilled serving plate.
Garnish with curly endive or other greens.
About 8 servings
18
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19
Colorful Vegetable Salad
Prepare
1 medium-size cucumber, sl iced 3
A cup cooked peas 3
A cup diced cooked carrots
VA cup chopped green pepper (page 5)
VA cup sliced stuffed olives
Rinse, cut out stem end and slice
1 medium-size tomato
Peel, rinse, cut off green tops to with in 3 in.
of white part, and slice
6 green onions
Mix the vegetables together, tossing lightly.
Blend together 3
A cup m a y o n n a i s e
1 tablespoon chil i sauce1 teas poo n prepared horse-rad ish
Turn dressing ove r vegetables and toss l ightly .
Serve in crisp lettuce cups. 6 servings
Citrus-Pecan Mold
Set out a lA-qt. mold.
Pour into a small bowlVi cup lime juice
Sprinkle evenly over lime juice
2 tablespoons (2 env.) u n f a v o r e d
gelatin
Let stand 5 min. to soften.
Heat until very hot
VA cups orange juice
Remove from heat and immediately stir in soft
ened gelatin until gelatin is completely dis
solved. Stir in, in order
% cup sugar
VA teaspoon salt
2 cups ging er ale
Chill (page 4) until gelatin mixture is slightly
thicker than consistency of thick, unbeaten
egg white.
Meanwhile, lightly oil the mold with salad or
cooking oil (not olive oi l ) ; set aside to drain.
Using a sharp knife, cut away peel and remove
sections (by cutting on either side of dividing
membrane) from enough oranges to yield
2 cups ora nge sections
Remove and discard any seeds.
Coarsely chop and set aside
% cup (about 2V2 oz.) pecans
Wh en gelatin mixture is of desired con sis ten cy,
mix in the orange sections and pecans. Turn
into prepared mold and chill in refrigerator
until firm.
To serve, unmold (page 5) onto chilled serving
plate. About 8 servings
Molded Avocado-Kumquat Salad
A Base Recipe
Smooth avocado -\-tangy kumquat = delightful
salad; fit for a party!
Set out a 1-qt. mold.
Empty into a bowl1 pkg . lemon-f lavo red gelat in
Add and stir until dissolved 3
A cup very hot water
Blend in
VA cups ginger ale
VA teaspoon sal t
Chill (page 4) until mixture is slightly thicker
than consistency of thick, unbeaten egg white.
Meanwhile, lightly oil the mold with salad or
cooking oil (n ot olive o il ); set aside to drain.
Remove leaves, rinse, drain and thinly slice
1 pt. kumquats (about 2 cups,
sliced)
Rinse, peel, cut into halves, remove and dis
card pits from, and dice
2 smal l av oc ad os (about VA
cups, diced)
Wh en gelatin mixture is of desired cons ist ency ,
mix in the kumquats and avocados. Turn gelatin mixture into the prepared mold and chill
in refrigerator until firm.
To serve, unmol d (page 5) on to chilled serv ing
plate. If desired, garnish with curly endive.
About 6 servings
—Molded Avocado-Grapefruit Salad
Follow A Rec ipe ; increase hot water to VA
cups and substitute Vi cup grapefruit juicefor the ginger ale. Substitute 1 cup grape
fruit sections for the kumquat slices. To pre
pare grapefruit sections, cut away peel from
the grapefruit. Remove sections by cutting on
both sides of membranes that divide them,
working over a bowl to save juice. Remove
and discard the seeds.
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20
Cucumber Ice Salad
Set refrigerator co nt ro l at coldest operating
temperature. Chill a bowl in refrigerator.
For Cucumber Ice—Heat togethe r in top o f
a double boiler, stirring occasionally, until
marshmallows are melted16 (Vi lb.) m a r s h m a l l o w s , cut
V3 cup l emon juice
Meanwhile, rinse, pare, cut into halves length
wise and remove seeds from
2 medium-size cucumbers
Grate cucumbers (enough to yield 2 cups
pulp) and mix with
1 teas poo n grated onion
Vi teaspoon sal t
3 dro ps green fo od coloringFew grains cayen ne pepper
Remove marshmallow mixture from simmer
ing water; blend in cucumber mixture. Pour
into a refrigerator tray. Place in freezing com
partment of refrigerator and freeze until mix
ture is mush-like in consistency.
Beat until frothy
2 egg whites
Add and beat until rounded peaks are formed1 tablespoon sugar
Turn frozen mixture into the chilled bowl and
beat with rotary beater. Spread egg whites
over cucumber mixture and fold (page 5) to
gether. Immediately return mixture to" refrig
erator tray and freeze until firm (about 4 hrs.)
To Complete Salad —Meanwhile, rinse and
cut Vz-in. slices from tops of
8 medium-size tomatoes
Removepulp with a spoon. Invert the shellsand place in refrigerator to drain and chill
while cucumber mixture is freezing.
To serve, fill the tomato shells with Cucumber
Ic e and serve at once on chilled salad plates.
8 servings
Fresh Fruit Salads
Wherever the weather is warm and fresh fruits
are abundant, fruit plates are sure to be favor
ites—with the homemaker because they are so
easy to prepare and serve, and with everyone
else because they are beautiful, cool, delicious
and satisfying.
Simplest of all to make ready is the "se rve
yo ur se lf " salad. In the center o f a large serving
platter, place a mound or bowl of seasoned
cottage cheese, topped colorf ully with a sprin
kling of papr ika, or of minced chives orparsley, or with a maraschino cherry. Around
the cottage cheese arrange lettuce cups, and
fill each with a different fruit in se ason:
orange and grapefruit sections, slices of Jap
anese pers immon, papaya cubes, a v o c a d o
cubes or slices, chunks of ju icy fresh pine
app le , whole ripe strawberries, vari-colored
melon balls.
Be sure that the fruits, greens, cottage cheeseand the platter are thoroughly chilled. Serve
with a simple sirup flavored with lime juice, or
the freshly squeezed lime juice alone.
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Fluffy Citrus Salad Dressing
This delicate fruit dressing is at its flavorsome
best when served with a salad of chilled Cali
fornia orange slices and grapefruit sections.
Put a bowl and rotary beater into refrigerator
to chill.
Mix together
3 tablespoons honey
2 to 3 teaspoons lemon, lime or
orange juice
Using chilled bowl and beater, beat until cream
stands in peaks when beater is slowly lifted
upright
Vi cup chilled wh ip pi ng cream
Beat honey mixture into whipped cream with
final few strokes. About VA cups dressing Fluffy Citrus Salad Dressing
French Dressing
A Base Recipe
Combine in a 1-pt. screw-top jar 3
A cup sa lad oil
Vi cup lemon juice or cider vinegar
1 tablespoon sugar 3
A teaspoon sal t
Vi teaspoon mon oso diu m glutamate
Vi teaspoon pepper
Vi teaspoon paprika
Vi teaspoon dry mustard
Cover jar tightly and shake vigorously. Store
covered in refrigerator. Shake well before using.
About 1 cup dressing
—Honey French DressingFollow A Recip e; use lemon juic e. Omit sugar.
Blend in A cup honey and A teaspoon grated
l emon peel (page 4). For extra flavor, add
Vi teaspoon celery seed.
Cooked Salad Dressing
Mix tho rou ghl y in the top of a dou ble boil er
Vi cup sugar
1 tablespoon flour
Vi t easpoon dry mustard
Vi teaspoon sal t
Vi teaspoo n mo nos odi um glutamate
Vt teaspoon pepper
Add gradually and blend in
1 cup water
Place over direct heat. Stirring gently and
constantly, bring mixture to boiling. Cook 1
to 2 min. longer. Stir in
Vi cup cider v ine gar
Vigorously stir about 3 tablespoons hot mix
ture into
4 e g g yo lk s, sl ightly beaten
Immediately blend egg-yolk mixture into mix
ture in top of double boiler. Place over sim
mering water and cook 3 to 5 min. Stir slowly
to keep mixture coo king evenl y. Remo ve from
iheat and stir in
2 tablespoons butter or margar ine
ICool; store salad dressing in tightly covered
con tainer in refrigerator.
Before using, thin to desired consistency with
cream, fruit juice or vinegar .
About VA cups dressing
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M A I N DISHES77ie w^o/e Southland —wesf as tte // as east of the
Mississippi—has a special fondness for certain foods:
for chicken, which is everywhere; for shrimp, which
is to be found all down the Atlantic Coast, along the
Gulf Coast, and up the Pacific shore. When it comes
to meat, the South favors ham and pork; the Southwest is loyal to the cattle and sheep that graze on its
broad ranges. But whatever the principal ingredient
of the main dish, the Southland's cooks are lavish
with flavor, with subtle seasonings and flamboyant
spices, as are Southerners the ivorld over.
Cooked Whole Country Ham
A Base Recipe
Country hams, usually sugar-cured, hickory-
smoked and aged right on the farm, are found
mostly in the South. They are scarce, often high-
priced—and worth, say connoisseurs, every
penny of theprice. The finest of country hams
are aged a year or more, hanging in the farmer's
smokehouse. They require thorough scrubbing,
long soaking, and long slow cooking, after
which there is no more delicious meat in this
world. And don't discard the cooking liquid!
It makes unequalled seasoning for allkinds of
greens and beans.
Scrub thoroughly with warm water, rinse and
put into a large kettle having a tight-fitting
cover
10- to 20-lb. country-style h a m
(If a large kettle is not available, whole ham
may be cut into halves and each piece cooked
separately until done.)
Cover ham completely with cold water, cover
kettle, and soak at least 12 hours.
In same water, bring to boiling over medium
heat. Reduce heat to low and simmer , cov ere d,
15 to 20 min. to the pound, or until internal
temperature reaches 160°F. Internal tempera
ture is obtained by inserting roast-meat ther
mom ete r into center of thickest part of leanat this time, being sure bulb does not rest on
bone or in fat.
Remove ham from kettle. Allow to stand 15
or 20 min. before slicing. This allows meat to
absorb its juice s and b ec om e easier to slice.
Serve ham either hot or cold, cut into thin
slices.
If desired, cook only half of ham ; store un
cooked half in refrigerator for future use.20 to 40 servings
—Baked Country Ham
Follow A R ecipe . Re mo ve ham from kettle
about Vi hr. before done. Remove rind (if any ),
being careful not to remove fat. Making
diagonal cuts, sc ore fat surface o f ham to
form a diamond pattern. Place whole cloves
in centers of diamonds . Place ham, fat side up,
on a rack in a shallow roastin g pan. Spread
glaze over ham and bake at 300°F 30 to 40
min., or until ham is done and glaze is set.
For Glaze—Mix toge ther in a small bowl 1
cu p firmly packed brow n sugar , 1 tablespoon
flour and 1 teaspoon dry mustard. Blend in 2
tablespoons vinegar to form a smooth paste.
22
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Baked Ham Slice
A Base Recipe
Set out an l lMx7J^xlM-in. baking dish.
Wipe with a clean, damp cloth and place in
the baking dish
1 smoked ham slice, cut about Vi in.thick
(Allow MioVi lb. meat per serving.)
Insert into ham slice at 1-in. intervals
Whole cloves
Sprinkle over ham a mixture of
2 tables poons brow n sugar
2 tablespoons fine, dry bread crumbs
1 teaspoon grated orange peel
(page 4)
Vi teaspoon dry mustard
Rinse and cut into 34-in. slices
1 orange
Arrange slices on ham over sugar mixture.
Carefully pour over top of ham slice
VA cup orange juice
Bake at 300°F about 20 min. Occasionally
during baking, spoon liquid in baking dish
over ham slice.
Remove cloves from ham slice before serving.
—Pineapple Baked Ham Slice
Follow A Recipe. Substitute l emon peel for
orange peel, canned pineapple juice for orange
juice and 3 canned pineapple sl ices for the
orange slices.
—Plum Baked Ham Slice
Follow A Recipe. Substitute sirup drained
from 1 No . 2 can of I tal ian plums for orange
juice. Arrange plums around ham slice. Omit
orange slices.
—Ginger Baked Ham Slice
Follow A Recipe. Substitute l emon peel for
orange peel and ginger ale for orange juice.
Omit orange slices.
"Fried" Ham with Red Gravy
A Base Recipe
A ham slice "fried" in this manner is really
panhroiled, and produces just enough drippings
to make the flavorful "red" gravy dear to all
Southerners. To give the palate a real surprise,
try using hot coffee instead of water to make
the gravy, as some cooks do down South.
Heat a large, heavy skillet over medium beat.
Wipe with a clean, damp cloth
1 smoked ham slice, cut VA in. thick
Allow Vs to Vi lb. meat per serving.
Rub hot skillet with piece of fat trimmed from
ham. Place ham slice in skillet and cook over
medium heat. Maintain a temperature which
allows juices to evaporate rather than collect
in pan. With too low heat, meat will simmer in
its own juices and become dry and less tender
when cooked. Turn meat occasionally for even
browning. Remove ham slice to warm serving
plate; set aside. Remove skillet from heat and
add
Vi cup hot water
Bring liquid to boiling, stirring and scraping
bottom of skillet to loosen all drippings.
Simmer until some of the water evaporates.
Pour gravy over ham or serve with the ham.
—"Fried" Hamwith Coffee Gravy
Follow A Recipe; substitute 1 cup coffee bev
erage for the water.
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Stuffed Pork Chops
Try serving these flavorful stuffed chops with
a spicy barbecue sauce—delicious! And remem
ber that like all good foods, these are enhanced
by steaming cups of dark, fragrant coffee.
Set out a large, shallow baking dish and alumi
num foil to cover.
Wipe with a clean, damp cloth
8 pork chops, cut 1 to 1 Vi in. thick
(Have meat dealer cut a pocket
for stuffing.)Wash, quarter, core, pare and dice
1 medium-size apple (about 1 cup,
diced)
Sprinkle with
2 teasp oons lemon juice
Mix with
2 cups (about 2 slices) soft
bread crumbs
and a mixture of
1 teaspoon sal t1 tea spo on celery seed
Vi t easpoon monosodium g lu tamate
Vi teaspoon pepper
Set aside.
Heat in a saucepan over low heat
Vi cup butter or margar ine
Add and cook over medium heat, occasionally
moving with a spoon
Vi cup (about 1 medium-size) chopped
onion (page 5)
Turn contents o f saucepan into apple and
bread crumb mixture. Toss lightly with
Vi cup apple cider (Use only enough
to barely moisten bread.)
Fill pocket of each chop with stuffing.
Heat in a large, heavy skillet over medium
heat
2 teaspoons fat
Place chops in skillet and brown on both sides.Remove chops to baking dish.
Cover dish with aluminum foil and bake at
350°F 1 hr., or until pork is tender and thor
oughly cooked. (To test for doneness, cut a
slit near bone; no pink color should be visible.)
8 servings
Enchiladas (See center color photo)
Time was when every homemaker made her
own tortillas, the traditional corn meal pan
cakes which are the foundation of enchiladas.
Today, almost everyone buys these labor-
consuming little items bakery-made, or packed
in cans, and no one deplores this time-saving
practice.
Rinse and cut into quarters
2 doz. hot red peppers
Remove stem, fiber and seeds with spoon orknife; rinse. Put peppers into a bowl and
cover with
1 qt. w a r m water
Allow peppers to soak 1 hr. While peppers are
soaking, prepare Chorizo (meat filling).
For Chorizo—Mix together lightly
1 Vi lbs. ground pork
3 table spoo ns cider v inega r
3 cloves garl ic (page 4), minced or
crushed in d garlic pressand a mixture of
lV i table spoo ns chil i po wde r
1 Vi teaspoons sal t
Heat in a large, heavy skillet
1 tablespoon fat
Add meat mixture and cook over medium heat
until browned, breaking into small pieces with
fork or spoon. Remove contents of skillet to
a small bowl and set aside.
Stuffed Pork Chops and coffee
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26
Beef Stew
Set out a large, heavy sauce pot having a tight-
fitting cover, or a Dutch oven.
Wipe with a clean, damp cloth
2 lbs. beef for stewing (chuck, round
or brisket)Cut meat into lA-in. pieces. Coat meat evenly
by shaking a few pieces at a time in a plastic
bag containing a mixture of
Vb cup flour
2 t easp oons sal t
Vi teaspoon monosodium glutamate
Vt teaspoon pepper
Heat in the sauce pot
3 tablespoons fat
Add meat and brown on all sides over mediumheat, occasionally moving and turning pieces.
When meat is browned, pour off the excess fat.
While meat is browning, clean (page 5), chop
and set aside
1 medium-size onion (about Vi cup,
chopped)
Slowly pour into the sauce pot
1 qt. hot water
Add the chopped onion and
1 tablespoon sal t
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Vi teaspoon pepper
Vi teaspoon mon oso dium glutamate
2 bay leaves
Few grains cloves
Cover and bring liquid rapidly to boiling. Re
duce heat; simmer (do not boil) about Wv hrs.
Meanwhile, clean (page 5) and set aside12 smal l onio ns
Wash, scrape and cut into pieces
8 medium-size carrots
When meat has cooked 1A hrs., put pre
pared vegetables into sauce pot. Cover and
simmer 30 to 45 min. longer, or until meat and
vegetables are tender when pierced with fork.
Force through sieve or food mill contents of
1 N o . 2 can tomatoes (2 cups, sieved)
With slotted spoon, remove meat and vegeta
bles from sauce pot to hot serving dish.
Blend the sieved tomatoes into the cooking
liquid. To thicken liquid, put into a 1-pt. screw-
to p jar, cover tightly and shake until blended
Vi cup cold water
VA cup flour
Slowly pour one half of mixture into cooking
liquid while stirring constantly. Bring to boil
ing. Gradually add only what is needed of re
maining flour-water mixture for consistency
desired. Bring to boi ling after each addition.
After final addition, cook 3 to 5 min. longer.
Return meat and vegetables to sauce pot andadd
VA cup chopped green pepper
(page 5)
Heat stew thoroughly. 8 to 10 servings
Chili COn Came (See center color photo)
• Base Recipe
Heat in large skillet having tight-fitting cover
2 tablespoons fat
Add and cook until onion is transparent,
occasionally moving and turning with a spoon
Vi cup (about 1 medium-size) chopped
onion (page 5)
Add and cook over medium heat until lightly
browned, breaking into small pieces with spoon
1 lb. ground beef
Add slowly, stirring constantly
2 cups (1 - lb. can) kidney beans
2 cups (1-lb. can) tomatoes
and a mixture of
1 tablespo on chili po wd er
1 Vi teaspoons salt
Vi teaspoon pepper
Vt teaspo on cayen ne pepper
Cover and simmer over low heat about 1 hr.,
stirring occasionally. 4 to 6 servings
—Chili Casserole
Mix A cup cold water, M cup yellow corn
meal , and teaspoon salt in a saucepan.
Cook rapidly, stirring constantly, until mix
ture begins to thicken. Remove from heat;
blend in A cup undiluted evaporated milk.
Cook over medium heat, stirring constantly,
about 8 min., or until mixture is very thick.
Flatten mixture into a rectangle between
pieces of waxed paper; cut into 6 equal
squares. Set aside. Follow A Recipe. Add M
cu p diced green pepper and cook with the
onion. Turn the Chili into a greased 11x7x1%-
in. baking dish. Top with corn-meal squares.
Sprinkle with grated sharp Cheddar cheese.
Bake at 350°F 40 to 45 min.
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Beef and Polenta Pie
Lightly grease a 2-qt. casserole. Set out a
double boiler and a large, heavy skillet having
a tight-fitting cover.
Wipe with a clean, damp cloth
IV2 lbs. beef for stewing (chuck, round
or brisket)
Cut into 1-in. pieces. Coat meat evenly by
shaking several pieces at a time in a plasticbag containing a mixture of
V3 cup flour
1 teaspoon salt
Vi teaspoon pepper
Set pieces aside.
Heat in the skillet over low heat
3 tablespoons fat
Put beef pieces into the skillet with
Vi
cup (1 medium-size) chopped onion(page 5)
1 clove garlic (page 4), minced or
crushed in a garlic press
Cook over medium heat until meat is browned,
occasionally moving and turning mixture with
a spoon. Drain off excess fat.
Mix together and pour slowly into the skillet
1Vi cups (IOV2- to 11-oz. can) condensed
tomato soup
1 cup hot water
2 teas poons chili pow de r
2 drops tab asc o sau ce
Cover skillet tightly and bring mixture to boil
ing over high heat. Reduce heat and simmer
(do not boil) 1 to IVz hrs., or until meat is
tender when pierced with a fork.
Meanwhile, mix together
1 cup ye ll ow corn m eal
1 teaspoon saltMix in thoroughly
1 cup cold milk
Set mixture aside.
Prepare in top of the double boiler
3 cups Quick M ea t Broth (page 5)
Bring rapidly to boiling over direct heat. Re
duce heat to medium and add the corn meal
mixture gradually, stirring constantly. Con
tinue cooking, stirring occasionally, until mix
ture is thickened. Place over simmering water.
Cover; continue cooking about 30 min., stir
ring occasionally. Remove double boiler from
heat and set corn meal mixture aside to cool .
Drain and set aside contents of
1 N o . 2 can kidney beans
(about 2 cups, drained)
When meat is tender, mix in the kidney beans.
If necessary to thicken liquid, put into a 1-pt.
screw-top jar
Vi cup water
Sprinkle evenly onto it
VA cup flour
Cover jar tightly; shake until flour and water
are well blended. Slowly pour one half of the
mixture into the skillet, stirring constantly.
Bring to boiling. Gradually add only what is
needed of remaining mixture for consistency
desired; bring to boil ing after each addition.
After final addition, cook 3 to 5 min. longer.
Turn cooled corn meal mixture into the pre
pared casserole and spread evenly in a 1-in.
layer over bottom and around sides. Spoon
meat mixture into the casserole.
Bake at 350°F 30 min. 6 to 8 servings
Beef and Polenta Pie
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Tamale Perfection
Tamale Perfection
Grease a 2-qt. casserole.
Put into a large, heavy, cold skillet
VA lb. bulk pork s a u s a g e
Break into small pieces with fork or spoon. Add
114 t ab le sp oo ns cold water
Cover and cook slowly 8 min. Remove cover
and pour off fat. Mix in with fork or spoon,
breaking meat into pieces1 lb. ground beef
Brown meat over medium heat, stirring occa
sionally. Pour off fat as it collects. When
meat begins to brown, add
1 cup (about 2 medium-size) finely
chopped onion (page 5)
Vi cup finely chopped celery
(page 5)
Vi cup finely chopped green
pepper (page 5)
Cook until meat is well browned and onion is
transparent, stirring occasionally.
Add slowly and mix in
2Vi cups ( N o . 2 can) tomatoes,
sieved
\VA cups (12 oz. can, drained)
w ho le kernel corn
Blend in a mixture of
1 tablespoon salt
2 te asp oon s chil i powd er
Vi teaspoon mo nos od ium glutamate
VA teaspoon pepper
Cover and bring mixture to boiling over high
heat. Reduce heat and simmer about 15 min.
Pit, and slice enough ripe olives to yield
1 cup sliced ripe olivesSet aside.
Mix together thoroughly
1 cup cold water
Vi cup ye ll ow corn meal
Bring mixture in skillet to boil ing; add corn
meal mixture gradually, stirring constantly.
Cook over medium heat until thickened, stir
ring slowly. Stir in the sliced olives. Turn
mixture into the casserole.
Bake at 350°F 1 hr.
Remove from oven and sprinkle with
VA cup (3 oz.) grated sharp
Cheddar cheese
Return to oven and bake 5 min. longer, or
until cheese is melted.
Garnish with
Whole ripe olives
8 servings
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Burgoo
This native Kentucky dish—a rich, meaty stew
—is traditionally cooked out of doors for crowds
on Derby Day. Kentuckians like it so well that
they reduce the recipe for home use—but never
reduce the cooking time, which is four to seven
hours! The stew must be watched and stirred to
prevent scorching, especially at the end, when
it begins to thicken lusciously.
Set out a large, heavy sauce pot or kettle
having a cover.
Wipe with clean, damp cloth and cut into
pieces
1 lb. boneless beef (chuck or rump)
Vi lb. bonele ss la mb shoulder
Wipe with a clean, damp cloth
1 beef soup bone, cracked
Rinse in cold water (do not soak)
1 lb. chicken breasts, thighs or legs
Put meat, soup bone and chicken into pot with
2 qts. water
4 teas poo ns salt
YA teaspoon pepper
Vi teas poon caye nne pepper
Cover pot and bring to boiling; reduce heat andsimmer about 2 hrs. Skim off any foam.
Meanwhile, prepare the vegetables. Remove
husks, corn silk and blemishes and carefully
cut kernels from enough ears of corn to yield
VA cups cut corn
Shell, and rinse enough lima beans to yield
VA cups green lima be ans
Wash, pare and dice enough potatoes to yield
1 cup diced potatoes
Clean (page 5) and chop enough to yield
1 cup chopped onion
Yl cup chop ped green pepper
Wash, pare and dice enough carrots to yield
Vi cup diced carrots
Add vegetables to sauce pot and simmer 2 hrs.
longer. Stir occasionally to prevent sticking.
Meanwhile, wash, cut off stem ends, s lice and
set aside enough okra to yield
1 cup (about VA lb.) sliced okraHave ready
1 N o . 2 c an (2Vi cups) tomatoes
1 clove garlic (page 5), minced
Add the okra, tomatoes and garlic and simmer
1 hr. longer, stirring occasionally.
Meanwhile, prepare
Vi cup chopped parsley
Remove pot from heat; remove soup bone andchicken bones and skin. Return pot to heat
and cook, stirring constan tly to preve nt stick
ing, about 10 min. longe r, or until thickened.
Remove from heat; stir in parsley.
About 3 qts. Burgoo
Spicy Chicken with Fruit
Set out a large, heavy skillet having a tight-
fitting cover, or a Dutch oven.
Clean and cut into serving-size pieces
1 frying chicken, 2 to 3 lbs.
ready-to-cook weight
Rinse, dry, coat and brown chicken as directed
in Fried Chicken (page 30; omit paprika and
add 1 teaspoon allspice and 1 teaspoon cinna
mon ) . When evenly browned, reduce heat and
add
1 cup orange juice
Sprinkle with
4 teaspoo ns brow n sugar
Immediately co ve r skillet. Cook slowly 25 to
40 min., or until thickest pieces of chic ken are
tender when pierced with a fork. (Or bake
covered at 350°F 30 to 40 min.)
Meanwhile, rinse
2 mediu m-size orang es
Using a sharp knife, cut away peel. Removesections by cutting on either side of dividing
membrane, working over a bowl to save juice.
About 10 min. before chicken is done, add
orange sections and juice. Cover; conti nue to
cook until chicken is done.
Arrange chicken on platter. Garnish with ripe
a v o c a d o slices and grapes . About 4 servings
29
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30
Fried Chicken
—Maryland Fried Chicken
Coat chicken pieces with seasoned flour (omit
paprika) as in A Re ci pe . Dip them i nto a mix
ture of 2 e g g s beaten with 3 tablespoons
water. Roll pieces in 1% cups fine, dry bread
crumbs, corn meal, fine cracker crumbs or
finely crushed corn flakes. Let stand 5 to 10
min. to "seal" coating. Cook as in A Recipe.
—Cream-Smothered Chicken
Follow A Recipe through brown ing process.
Arrange pieces of chicken one layer deep in
-oasting pan or casserole. Blend A cup milk
with A cu p remaining flour-coating mixture .
Gradually blend into it VA cups hot thin
cream or rich milk. Add A cup canned sliced
mushrooms. Pour mixture over chicken.
Cover and bake in oven at 325°F 1 to 1% hrs.,
or until chicken is tender when pierced with a
fork. Turn once during baking period .
—Batter-Fried Chicken
Follow A Recipe, dipping pieces of chicken
into the following batter instead of coating in
flour mixture:
For Batter —Sift together 1 cu p sifted
flour, VA teaspoons papr ika , 1 teaspoon salt
and 1 teaspoon monosodium glutamate.
Combine 1 e g g , slightly beaten, H cup milk
and 1 tablespoon melted shortening. Mix
with rotary beater and add slowly to dry
ingredients. Beat until smooth.
6- -M
Fried Chicken
A Base Recipe
Most parts of the South love chicken better
fried than any other way—but there the agree
ment among them ends. The pieces may be
floured and fried in shallow fat in a skillet or
in deep fat; they may be dipped in a well-
seasoned batter and deep-fried; or they may be
floured, browned in shallow fat, smothered in
cream or milk, and baked slowly in the oven.
The way any Southerner likes best depends on
what part of the South he came from; but most
Northerners find no fault with any method of
cooking "Southern fried chicken."
Set out a large, heavy skillet having a tight-
fitting cover, or a Dutch oven.
Clean
1 frying chicken, 2 to 3 lbs. ready-
to-cook weight
Disjoint chicken and cut into serving-size
pieces. (If chicken is frozen, thaw according
to directions on package.) Rinse and pat dry
with absorbent paper.
Coat chicken evenly by shaking 2 or 3 pieces at
a time in a plastic bag containing a mixture of
Vi cup flour
1 teaspoon paprika
1 teaspoon salt
Vi teaspoon mon oso diu m glutamate
V* teaspoon pepper
Heat in the skillet over medium heat
Fat or cooking oil to at least
Vz-in. depth
Put the chic ken pieces, meaty ones first, skin
side down in skillet. Add less meaty pieces
as others brown. To brown all sides, turn
pieces as necessary with tongs or two spoons.
When chicken is evenly browned, reduce heat
and add
1 to 2 tablespoons water
Immediately cover skillet. Cook slowly 25 to
40 min., or until thickest pieces of chicken
are tender when pierced with a fork. Uncover
the last 10 min. to crisp skin. 2 to 4 servings
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31
Arroz con Polio(Chicken with Rice)
Set out a large, heavy skillet having a tight-
fitting cover, or a Dutch oven.
Clean
1 frying chicken, 2 to 3 lbs.
ready-to-cook weight
Disjoint chicken and cut into serving-size
pieces. (If chicken is frozen, thaw according
to directions on package.) Rinse and pat dry
with absorbent paper.
Heat in the skillet over medium heat
VA cup fat
Add and cook until onion is transparent, oc
casionally moving with a spoonVi cup (about 1 medium-size)
chopped onion (page 5)
1 clove garlic (page 4), minced
or crushed in a garlic press
Remove onion with slotted spoon; set aside.
Put chicken pieces, meaty ones first, skin side
down in skillet. Add less meaty pieces as
others brown. To brown all sides, turn pieces
as necessary with tongs or two spoons.
Meanwhile, rinse, cut out stem end, and chop
1 large tomato
When chicken pieces are well browned on all
sides, add tomato and onion to skillet with
3 cups hot water
1 cup uncooked rice
1 tablespoon minced parsley
2 te asp oons salt
Vl teaspoon paprika
VA teaspoon pepper
VA teaspoon saffron
1 bay leaf
(The Rice Industry no longer considers it nec
essary to wash rice before cooking.)
Cover and cook over low heat 45 to 60 min.,
or until thickest pieces of chicken are tender
when pierced with a fork. 6 to 8 servings
Brunswick Stew
Set out a large, heavy sauce pot having a tight-
fitting cover, or a Dutch oven.
Clean
2 frying chickens, 2 to 3 lbs. each,
ready-to-cook weight
(If frozen, thaw according to directions on
package.) Rinse chickens and giblets. Pat liver
dry with absorbent paper and place in refrig
erator until ready to use.
Place chickens, breasts down, in the sauce pot.
Add gizzards, hearts and necks. AddHot water (enough to barely cover
chickens)
Add to water
1 tab lespoon sal t
Bring to boiling. Skim any foam from surface.
Reduce heat, cover sauce pot and simmer
about 45 min., or until chicken meat is quite
tender and will come readily from bones.
About 15 min. before end of cooking time,
add liver to the sauce pot.
While chickens are cooking, clean (page 5) ,
chop and set aside
2 mediu m-si ze onions (about 1 cup,
chopped)
Cut into pieces and set aside
VA lb. ham, bacon or salt pork
Set out
1 N o . 2 Can tomatoes
1 8V2 -0Z . can whole kernel corn1 p k g . (10 oz.) frozen l ima beans
1 p k g . (10 oz.) frozen okra
W hen the chickens are tender, remove chick
ens and giblets from broth. Cool chickens
slightly and remove meat from bones. Return
chicken meat to broth. Add the onion, ham,
tomatoes, corn, lima beans and okra, and
1 VA teaspoons tabasco sauce
Vz teaspoon salt
VA teaspoon thymeVi teaspoon pepper
Set over low heat and simmer about 1 hr.,
stirring occasionally.
Meanwhile, finely chop and set aside
1 small green pepper (page 5)
Heat in a small saucepan
3 tab lespoons butter or margar ine
Blend in
VA cup flour
Heat, stirring constantly, until mixture bub
bles and is lightly browned.
Stir the flour mixture gradually into the stew
and cook over medium heat, stirring constant
ly , until broth is slightly thickened. Reduce
beat and simmer about 10 min. longer. Add
green pepper and serve at once.
About 16 servings
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36
Shrimp Jambalaya
Many believe that jambalaya took its name
from jambon, the French word for ham. Others
prefer a more colorful legend, which relates
that long ago, under French rule in New
Orleans, the proprietor of a little water-front
cafe received an unexpected guest. Desolated at having nothing fine enough to serve the dis
tinguished gentleman, he cried out to his cook,
"Jean, balayezr' (blend together all the good
things you have). The guest was so delighted
with the unusual dish which was set before
him, that he suggested naming it "Jean
Balayez," which has since been shortened to
jambalaya.
Set out a 3-qt. saucepan having a tight-fitting
cover.
Prepare, coarsely chop and set aside
1 lb. fresh shrimp with shells
(see Cooked Shrimp, on this page)
Prepare and combine
1 cup (about Vi lb.) diced cooked ham
VA cup (about 1 large) finely chopped
onion (page 5)
1 clove garlic (page 4), minced or
crushed in a garlic pressHeat in the saucepan over low heat
2 tablespoons butter or margarine
Add ham mixture and cook over medium heat
until onion is transparent.
Add to mixture in saucepan, blending in
3 cups Qui ck Me at Broth (pa ge 5)
2 cups (N o. 2 can) tomatoes, sieved
2 tab lespo ons chopped parsley
1 teaspoon saltVA teaspoon thyme
Va teaspoon pepper
Vi teasp oon cayenn e pepper
Vi tea spo on chili po wde r
Vi b a y leaf, crushed
Cover and bring to boiling. Add gradually, so
boiling will not stop, stirring with a fork
1 cup uncooked rice
(The Rice Industry no longer considers it
necessary to wash rice before cooking.)
Simmer, covered, about 20 min., or until a rice
kernel is entirely soft when pressed betweenfingers. Add shrimp pieces and simmer about 5
min. longer. Serve jambalaya hot.
6 to 8 servings
Note: Any shellfish, such as crab or lobster,
may be substituted for shrimp.
Cooked Shrimp
Wash in cold water
1 lb. fresh shrimp with shel ls
Drop shrimp into a boil ing mixture of
2 cups water
3 tablespoons lemon juice
1 tablespoon salt
Cover tightly. Simmer 5 min., or only until
shrimp are pink and tender. Drain and cover
with cold water to chill. Drain shrimp again.
Remove tiny legs. Peel shells from shrimp.Cut a slit along back (outer curved surface)
of shrimp to expose the black vein . With knife
point remove vein in one piece.* Rinse shrimp
quickly in cold water. Drain on absorbent
paper. Refrigerate until ready to use.
*Note: Veins present in canned shrimp are
removed in the same way.
I D E N T I F I C A T I O N O F F O O D S
IN CE NT E R COL OR P H O T O
Upper left to lower right: Enchiladas (page
24) ; Chili con Carne (page 26 ); Southwestern
Salad Bowl (page 17). Second row: Black
Bottom Pie (page 52 ) ;Me x i c a n Corn (page 45).
Crab Croquettes
A deep saucepan or an automat ic deep-fryer
will be needed.
Prepare and set aside to cool
1 cup Thick White Sauce (page 39)
Mix together
2 cups (about 9 oz.) fresh, frozen or
drained canned crab meat•/ (bo ny tissue rem ove d)
„ 1 tables poon c hoppe d pars ley
5^, teaspoon onion juice
and a^rnixfure of
Vi teaspoon salt
14 teaspoon dry mustard
W, Few gra ins white pepper
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Lightly mix in the cooled white sauce. Put
mixture into refrigerator to chill.
About 20 min . before deep-frying, put fat int o
the pan or fryer and heat to 375°F (page 5 ) .
Allowing Va cup mixture for each croquette,
shape chilled mixture into ro lls, balls or cones.
Put into a shallow pan
1 cup (about 3 slices) fine, dry bread
crumbs
Roll the croquettes in the bread crumbs. Dip
into a mixture of
1 e g g , sl ight ly beaten
2 tabl esp oon s milk or water
Roll again in the crumbs.
Fry croquettes in heated fat. Fry only as manycroquettes at one time as will lie uncrowded
one layer deep in fat. Fry 3 to 4 min., or
until golden bro wn . Lift ou t with slotted spoon
and drain croquettes over fat for a second
before removing to absorbent paper.
. About 4 servings
Creamed Oyster LoafA Base Recipe
Set out a baking sheet.
Cut a thin lengthwise slice from top of
1 loaf Vienna bread
With a small, sharp knife, cut down around
edge of loaf, % in. from edges, keeping shell
intact. Pull out soft center. Prepare Vi cup
soft bread crumbs; reserve remaining bread for
use in other food preparation. Brush inside of
bread shell and cut side of top slice, and toss
the bread crumbs with
Melted butter or margar ine
Place bread shell, top slice, buttered side up,
and bread crumbs on the baking sheet.
Bake at 350°F 12 to 15 min., or until lightly
browned, turning bread crumbs once or twice.
Meanwhile, drain, reserving liquid
1 qt. oysters
Pick over to remove any shell particles. (If
oysters are frozen, thaw acc ordi ng to direc
tions on package.)
Heat in a saucepan over low heat
Vi cup butter or margar ineAdd oysters with reserved oyster liquid, and
simmer 3 min., or until oysters are plump and
edges begin to curl. Remove from heat and
stir in the bread crumbs and
Vi cup cream
2 ta bl esp oo ns min ced celery
2 tea spo ons salt
Vt t easpoon white pepper
2 drops tab asc o sauc e
Turn the oyster mixture into the bread shell
and cover with top slice.
Return loaf to oven and bake about 15 min.
About 6 servings
—Individual Oyster Loaves
Follow A Recipe. Substitute French rolls for
the loaf of bread.
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Monterey Jack Spanish Rice with
Monterey Jack
Set out a large saucepan.
Panbroi l (page 5 ) , reserv ing fat
4 slices bacon, d iced
Grate and set aside
Vi lb. sharp Cheddar cheese (about
2 cups, grated)
Clean (page 5 ) , chop and set aside
1 medium-size onion (about Vi cup,
chopped)
1 small green pepper (about Vi cup,
chopped)
Cut int o pieces with a spoon contents of
1 N o . 2 can tomatoes (about 2 Vi cups)
Set aside.
Heat in the saucepan over lo w heat 2 table
spoons of the reserved fat. Add the onion
and green pepper and cook over medium heat,
occasionally moving and turning mixture
with a spoon, until onion is transparent and
green pepper is tender. Add the bacon, tom
atoes and contents of
2 1 - lb. cans (about 4 cups) kidney
beans
and a mixture of
2 tab les poo ns chil i powd er
1 teaspoon salt
1 teaspoon monosodium glutamate
Vt teaspoon pepper
Bring mixture to boilin g, reduce heat and sim
mer about 1 hr., stirring occasionally.
Remove from heat and add the cheese all at
one time. Stir carefully until cheese is melted.
Serve hot. 8 servings
Spanish Rice with Bacon
A Base Recipe
Grease a 2-qt. casserole having a cover.
Clean and slice (page 5)
Vi lb . mushrooms
Set aside.
Pan broi l (page 5 ), reserving fat
4 slices bacon, diced
Return to skillet Vi cup of reserved bacon fat.
Add and cook over medium heat, occasionally
moving with a spoon, the mushrooms and
1 cup uncooked rice
Vi cup (about 1 medium-size) chopped
onion (page 5)
Vi cup (about 1 medium-size) chopped
green pepper (page 5)
Cook until rice is lightly browned.
Stir bacon into rice mixture with
2Vi cups (No . 2 can) tomatoes,
cut in pieces
1 Vi cups hot water
1 teaspoon salt
VA teaspoon monosodium glutamate
VA teaspoon pepper
Tur n mixture into the casserole and cover.
Bake at 350°F 50 to 60 min., or until rice is
tender when a kernel is pressed between
fingers. Remove cover for last 10 min. of
baking period. 6 servings
—Spanish Rice with Beef
Follow A Recipe. Omit bacon. Brown Vi lb.
ground beef with rice mixture.
38
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39
Stuffed Peppers
Set out a shallow 2-qt. baking dish.
Rinse and cut into halves lengthwise
4 lar ge green pep pers
Remove and discard stems, all white fiber and
seeds; rinse cavities. Drop pepper halves intoboiling salted water; simmer 5 min. Remove
peppers from water and invert to drain.
Prepare
1 cup Perfection Boi led Rice (ab out
one-third recipe, on this page)
Meanwhile, dice enough cooked ham to yield
2 cups diced cook ed h a m
Cut into 8 slices and set aside
Vi lb. Cheddar cheeseHeat in a saucepan over low heat
Vi cup butter or margarine
Add ham; toss lightly with fork. Mix in rice and
2 tables poon s minced oni on
Vi teaspoon dry mustard
VA teaspoon garlic salt
Vi teaspoon mono sodi um glutamate
Vt teaspoon pepper
Lightly fill pepper halves with mixture, heap
ing slightly. Place one slice of cheese on topof each pepper; put in baking dish. Pour in
VA cups tomato juice
Bake at 350°F about 20 min. Increase heat to
400°F and bake 10 min. longer, or until cheese
is lightly browned.
To serve, spoon the hot tomato juice over
peppers. 4 servings
Medium White SauceA Base Recipe
Melt in a saucepan over low heat
2 tablespoons butter or margar ine
Blend in a mixture of
2 tablespoons flourVi teaspoon salt
Vi teaspoon mon oso diu m glutamate
Few grains pepper
Heat until mixture bubbles. Remove from heat.
Add gradually, stirring in
1 cup milk
Cook rapidly, stirring constantly, until sauce
thickens. Cook 1 to 2 min. longer.
About 1 cup sauce
—Thin White Sauce
Follow A Recipe, using 1 tab lespoo n flour and
1 tablespoon butter or margarine.
—Thick White Sauce
Follow A Recipe, using 3 to 4 tablespoons
flour and 3 to 4 tablespoons butter or mar
garine.
—Mushroom Sauce
Follow A Recipe. Clean and slice (page 5)
Vi lb. m u s h r o o m s . Heat in a skillet A cup
butter or margar ine . Add mu shr oom s and 1
tablespoon minced on ion . Cook slowly, mov
ing and turning with a spoon until mushrooms
are tender. Do not bro wn. Stir into sauce. (Or
% cup drained canned mushrooms may be
Perfection Boiled Rice
Bring to boiling in a deep saucepan
2 qts. water
1 tablespoon salt
1 teaspoon mon oso diu m glutamate
Add gradually to water so boiling will not stop
1 cup uncooked rice
(The Rice Industry no longer considers it
necessary to wash rice before cooking.)
Boil rapidly, uncovered, 15 to 20 min., or until
a kernel is soft when pressed between fingers.
Drain rice in colander or sieve and rinse with
hot water to remove loose starch. Cov er colan
der and rice with a clean towel and set over hot
water until rice kernels are dry and fluffy.
About 3% cups cooked rice
subsituted for fresh mushrooms, and m u s h
room liquid may be used for part of milk.)
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40
Mexican Barbecue Sauce
A truly "hot" meat sauce.
Set out a large, heavy skillet having a tight-
fitting cover.
Prepare and mix togetherV/i cups (about 3 medium-size)
chopped onion (page 5)
VA cup (about 1 large) chopped
green pepper (page 5)
Heat in the skillet
2 tab lespoons fat
Add the chopped vegetables and cook, moving
and turning mixture with a spoon, until onion
is transparent.
Add and cook over medium heat until browned,
breaking into small pieces with fork or spoon
1 lb. ground round steak
Meanwhile, blend together
2Vi cups (N o. 2 can) tomatoes
V/A cups (12-oz. bottle) chili sauce
1 cup (8-oz. can) tomato sauce
VA cup (6- oz. can) tom ato paste
3 tab lespoons brown sugar
3 tab les poon s cider vine gar
2 tab lesp oon s Worcestershire sauce2 tablespoons oregano
1 tab les poo n prepared mustar d
2 teas poon s cumin
2 teaspoons thyme
lV i teaspoons salt
1 teaspoon basil
1 teaspoon cloves
Vi teaspoon crushed red peppers
VA teaspoon pepper
2 clov es garlic (pa ge 4), mincedor crushed in a garlic press
1 bay leaf
Set aside.
Heat in a small saucepan over low heat
2 tablespoons butter or margar ine
Add and cook over medium heat, moving and
turning mushrooms with a spoon until lightly
browned, contents of
1 8-oz. c a n wh o le mu s h ro o ms ,
drainedAdd the mushrooms and the tomato mixture
to the browned meat and bring to boiling, stir
ring constantly. Reduce heat, cover and sim
mer about 2Vi hrs., stirring occasionally to pre
vent sticking or burning.
Remove cover and simmer 1 hr. longer, stir
ring occasionally. Sauce should be thick; i f it
becomes thicker than desired, add
Boiling water
Remove bay leaf before serving.
About 2 qts. sauce
Note: If Spanish red chili sauce is used, omit
crushed red peppers.
Spicy Raisin Sauce
A flavorful sauce guaranteed to impart a South
western touch to any meat it's served with.
Heat in a large, heavy skillet over low heat
2 tablespoons butter or margar ine
Add and cook over medium heat, occasionally
moving with a spoon, until onion is transpar
ent and green pepper is tender
Vi cup chopped onion
Va cup chopped green pepper (page 5)
1 clove garlic (page 4), minced or
crushed in a garlic press
Add to the skillet
1 cup (8-oz. can) tomato sauce
1 cup water
Vi cup sliced, pitted ripe ol ives
Vi cup (about 3 oz.) dark, seedless
raisins
1 tablespoon sherry
1 Vi teaspo ons chili po wd er
1 teaspoon sugar
Vi teaspoon salt
Vi teaspoon mo nos odi um glutamat e
3 drops tabasco sauce
Cook over medium heat, stirring frequently,
10 min. Remove from heat and coo l . Chill,
covered, in refrigerator about 24 hrs. to allow
flavors to blend.
To serve, heat sauce thoroughly.
About 2 cups sauce
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Each /sectiaiLdms its favorite vegetables, tvhith
lovingly ana*7TCc~omparably. The Southwest is happy
withrits beans and chili peppers, its green peppers
and avocados. The South is less uniform in its
tSites, but everywhere you find corn used, and sweet
potatoes, and the little tender summer squash,
and okra. And such is the skill of the cooks that the
dishes they prepare with these vegetables are of
incredible variety and unmatched deliciousness.
Fried Tomatoes• Base Recipe
Set out a large, heavy skillet.
Rinse, cut out stem ends and slice Yi in. thick
4 firm ripe or green tomatoes
Mix together in a shallow pan or dish
Vi cup corn meal
1 teaspoon salt
V* teaspoon mon oso diu m glutamate
Vt teaspoon pepper
Coat both sides of slices by dipping in corn
meal mixture.
Heat in the skillet over low heat
VA cup butter or margarine
Add as many slices at one time as will lie flat
in skillet. Lightly brown both sides, turning
only once. Cook very slowly until tender. Add
extra butter or margarine as needed. Serve
with Fried Chicken (page 30). 4 servings
—Creamed Tomatoes
Follow A Recipe; add Yi teaspoon sugar to
corn meal mixture. When tomatoes are lightly
browned, stir to break up. Cook 5 min. Mix in
2 tablespoons cream; serve immediately.
String Beans with Bacon
The South likes its green beans, more often
called string beans or snap beans, cooked for
a long time with salt pork, ham hock or jowl
bacon. In these vitamin-conscious days, how
ever, Southern cooks get the same flavor with
out cooking away the precious vitamins (and
green beauty) by cooking the bacon first and
adding the beans to the "pot likker" for just
long enough to make them tender and delicious.
Put into a saucepan
Vi lb. piece bacon
Add and bring to boiling
1 qt. cold water
Reduce heat, cover and simmer about 1 hr. I f
necessary, add boiling water during cooking.
Meanwhile, wash, break off ends and cu t i nto
1-in. pieces
2 lbs . green be an s
When bacon has cooked 1 hr., add the green
beans and
Vt to VA teaspoon salt
Cook 15 to 20 min., or until beans are tender.
Serve beans in individual sauce dishes with
some of the cooking liquid. Slice the bacon
and serve with beans. About 8 servings
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42
Frijoles(Mexican Beans)
A Base Recipe
In the Southwest, cooked beans, usually of the
pinto variety, appear on most tables at least
once a day. Southwesterners far from home
think of them as nostalgically as a New Eng-lander of his native bean pot.
Heat to boi ling in a large, heavy saucepan
3 cups water
Meanwhile, sort and wash thoroughly
1 cup pinto beans
Add beans to water gradually so boi ling will
no t stop. Simmer 2 min. and remove saucepan
from heat. Set beans aside to soak 1 hr.
Add to saucepan1 teaspoon salt
Cover pan tightly and bring mixture to boiling
over high heat. Reduce heat and simmer 2 hrs.,
or until beans are tender, stirring occasionally.
Heat in a large, heavy skillet over low heat
2 t ables poons bac on drip pings or
other fat
Add and cook over medium heat until onion is
transparent, occasionally moving with a spoon 3
A cup chopped onion (page 5)
1 clove garlic (page 4), minced or
crushed in a garlic press
Add the cooked beans , the cooking liquid and
IV2 teas poon s chili powde r
VA teaspoon pepper
Mash the bean mixture in the skillet. Cont inue
cooking over medium heat, stirring occasion
ally, until mixture is thick. 4 servings
—Frijoles Refritos(Refried Beans)
Use ingredients saved from A Recipe or pre
pare Frijoles. Heat in a skillet 3 tablespoons
butter or margarine per cup of Frijoles. Add
Frijoles and cook, stirring occasionally, about
6 min., or until mixture is dry.
Barbecued Lima Beans
The Southwest favors beans and flavor, and
this dish combines the two: large, plump lima
beans baked in a barbecue sauce which is won
derfully flavorful and delicious.
Grease and set aside a 2-qt. casserole.
Heat to boi ling in a large saucepan
5 cups water
Meanwhile, sort and wash thoroughly
2 cups large dried l ima beans
Add beans to water gradually so boiling will
not stop. Simmer 2 min. and remo ve saucepan
from heat. Set beans aside to soak 1 hr.
Meanwhile, remove rind from
VAlb. salt pork (about Vi cup, diced)
Dice the salt pork and add to saucepan. Cover
the pan and bring water to boiling over high
heat. Reduce heat and simmer about 1 hr.,
stirring occasionally.
Meanwhile, heat over low heat
VA cup fat
Add and cook over medium heat, occasionally
moving and turning with a spoon
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Vi cup (about 1 medium-size) chopped
onion (page 5)
Vi cup chopped green pepper (page 5)
1 clove garl ic (page 4) , minced or
crushed in a garlic press
Cook until onion is transparent and green pep
per is tender. Remove from heat and add, mix
ing well
VA cups (1 l O V i - to 11-oz. can)
condensed tomato soup
Vb cup cider vinegar
2 tea spo on s Worcestershire sa uc e
1 Vi t easpoons dry mustard
1 teaspoon salt
VA teasp oon chil i powde r
Vt teaspo on caye nne pepperCook slowly 10 min.
Drain lima beans and salt pork, reserving
liquid. Blend liquid into tomato soup mixture.
Turn one half of the lima beans and salt pork
into the casserole; cover with one half of the
tomato soup mixture. Repeat layering.
Bake at 350°F 20 to 30 min., or until beans
are tender. 6 to 8 servings
43
Candied Sweet Potatoes
All over the South, "potato" means a sweet
potato—or yam, if you prefer. The white ones
are usually referred to, with less enthusiasm,
as Irish potatoes. The sweetness of the favored
variety of tubers is usually reinforced with
other sweetness—of sugar or fruit or both.
Set out a large, heavy skillet and a large sauce
pan having a cover.
Wash and cook in water to cover
6 medium-size (about 2 lbs.) sweet
potatoes
Cook 30 to 35 min., or until potatoes are just
tender when pierced with a fork. Drain. Shake
pan over low heat to dry potatoes. Peel them
and set aside.
Heat in .the skillet over low heatVi cup butter or margar ine
Blend in
Vi cup firmly packed brown sugar
Vi teaspoon salt
Heat until mixture bubbles. Add potatoes.
Cook over medium heat, turning potatoes sev
eral times, about 20 min., or until they are
well-glazed and thoroughly heated.
6 servings
Okra and Corn
// the South has a typical vegetable, it's okra.
Panbroil (page 5) , reserving fat
4 slices ba co n
Crumble bacon and set aside.
Return 2 tablespoons fat to skillet and add
1 onion (page 5), sliced
and contents of
1 10-oz. pkg. frozen okra, thawed
a n d cut into Vi-in. thick slices
1 10-oz . pkg. frozen corn, thawed
Cook, stirring constant ly, 10 min. Mix in
IVi cups (about 2 medium-size)
peeled and diced tomatoes
VA cup diced green pepper (page 5)
Vi teaspoon salt
Vt teaspoon pepper
Cook over low heat about 20 min., or until
liquid is absorbed.
Turn into warm serving dish and sprinkle the
bacon over the top. About 8 servings
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Sweet Potatoes with Orange
Grease a 1%-qt. casserol e having a tight-fitting
cover.
Wash
4 medium-size (about VA lbs.) sweet
potatoes
Cook covered in boiling salted water to cover
for 10 min. Drain. Shake pan over low heat
to dry potatoes. Peel. With a sharp knife, cut
into crosswise slices A in. thick. Set aside.
Mix together
VA cup s u g a r
4 t eas poo ns grated ora nge peel
(page 4)
Vi teaspoon salt
VA teaspoon c innamon
Wash, cut away peel and cut into crosswise
slices A in. thick
2 large orang es
Set out
VA cup butter
Arrange on e half of the po tato slices in an even
layer in the casserole . Cover with o ne half o f
the orange slices and sprinkle with one half of
the sugar mixture. Dot with 2 tablespoons of the butter. Repeat layering. Pour over all
Vi cup orange juice
Cover; bake at 375°F about 40 min., or until
potatoes are tender when pierced with a fork.
About 4 servings
Hopping John
Originally a native of South Carolina, Hopping
John is now relished throughout the South. It
is well-known (but not why) that a dish of it
eaten on New Year's Day brings good luck all
year. But for that matter, blackeye peas are
always lucky.
Put into a large saucepan
VA lb. piece bacon
Add and bring to boiling
6 cups cold water
Reduce heat, cover and simmer 45 min.
Meanwhile, sort and wash thoroughly
1 cup dried bla cke ye pe as
Add peas gradually to water so boi ling will not
stop. Cover pan and simmer ab out VA hrs., oruntil peas are almost tender; stir occasionally.
Add gradually so boiling will not stop
1 cup uncooked rice
Vi teaspoon salt
VA teaspoon pepper
(The Rice Industry no longer considers it nec
essary to wash rice before cooking".) Cover and
simmer about 30 min., stirring occasionally,
or until a kernel is soft when pressed between
fingers. If necessary, add more boiling waterduring cooking.
Remove bacon and drain pea-rice mixtur e thor
oughly in a colander or sieve. Cover colander
with a clean cloth and set over hot water until
ready to serve.
Meanwhile, slice the bacon and keep warm.
To serve, turn the pea-rice mixture into a
warm serving bowl and garnish with parsley.
Accompany with the sliced bacon.
6 to 8 servings
Note: Salt pork may be substituted for the
piece of bacon.
Stuffed Pattypan Squash
These delicate summer squash are also known
as scalloped squash or cymlings.
Set out a heavy 3-qt. saucepan having a tight-
fitting cover, and a baking pan.
Wash and trim off ends of
6 white pattypan s q u a s h (about 4 lbs.)
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Put squash into the saucepan with
Vi cup boiling water
Vt teaspoon salt
Vt teaspoon mo no sod ium glutamate
Cover saucepan; simmer squash 35 min., or
until they are just tender.
Drain squash and cut a slice off top of each.
Carefully scoop out squash with a spoon, with
ou t breaking shells. Drain squash, put into a
bowl and mash.
Blend into the squash
VA cup butter or margarine
1 tablespoon cream
Vi teaspoon grated onion
VA teaspoon salt
Vt teaspoon mon oso diu m glutamate
Vt teaspoon pepper
Pile squash mixture lightly into shells. Sprinkle over the squash a mixture of
Vi cup (1 slice) f ine, dry bread crumbs
1 tablespoon minced parsley
Do t generously with
Butter or margarine
Place squash in the baking pan. Pour boiling
water into baking pan to M-in. depth.
Bake at 350°F 30 min., or until browned on
top. 6 servings
45
Mexican Corn(See center color photo)
Heat over low heat in a medium-size saucepan
having tight-fitting cover
VA cup butter or margar ine
Add and cook until onion is transparent, occasionally moving and turning with a spoon
VA cup finely chopped onion (page 5)
VA cup chop ped green pepper
(page 5)
Add contents of
1 p k g . (10 oz.) frozen corn (or 1 N o . 2
can whole kernel corn, drained)
Cook corn, covered, over low heat about 10
min., or until tender. With a fork or spoon
gently break corn apart while cooking. Duringlast few minutes of cooking, mix in
VA cup diced pimient o
Season with a mixture of
1 teaspoon salt
Vi teaspoon mon oso diu m glutamate
VA teaspoon pepper
Mix gently. If desired, garnish with
Sweet red pepper slices
4 servings
Plantation Corn Pudding
Grease a lH-q t. casserole. Heat water for
boiling water bath (page 4 ) .
Scald (page 5)
1 % cups milk
Add
1 tablespoon butter or margar ine
While milk scalds, beat slightly4 e g g s
Blend eggs with
2 cups (1 -lb . can) cream -style corn
2 tablespoons finely chopped green
pepper (page 5)
2 table spo ons grated onio n
and a mixture of
1 teaspoon sugar
1 teaspoon salt
Vi teaspoon mon oso diu m glutamateVA teaspoon pepper
Stirring vigorously, gradually add the milk to
the corn mixture; pour into the casserole. Set
casserole in the boiling water bath.
Bake at 300°F 45 to 60 min., or until a silver
knife comes out clean when inserted halfway be
tween center and edge of casserole. 6 servings
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Vegetable Scrapple
Vegetable ScrappleLightly grease a 9%x5Jix2?i-in. loaf pan.
Prepare and set aside
Vl cup (about 1 medium-size) f inely
chopped onion (page 5)
Vt cup (about 1 medium-size) finely
chopped carrot
VA cup finely cho ppe d green pepper
(p a g e 5)
Pour into top of double boiler3Vz cup s boi lin g water
Add slowly, stirring constantly, a mixture of
1 VA cups ye ll ow corn m eal
1 tablespoon salt
Vt teaspoon pepper
Cook over direct heat until thickened, stirring
const antly. Ad d the cho ppe d vegetables and
2 tablespoons finely chopped pimiento
1 teaspoon mon osod ium g lutamate
Set over simmering water and cook 1 hr.
Meanwhile, chop coarsely
1 cup (about 5 oz.) peanuts
Stir peanuts into cooked corn-meal mixture.
Pour into the pan, spreading to edges. Chill
in refrigerator about 4 hrs.
Remove from refrigerator and cut into slices
1 in. thick.
Heat in a skillet over medium heat
2 tablespoons fatArrange slices in skillet. Cook at one time only
as many slices as will lie flat in skillet. When
lightly browned on one side, turn and brown
other side.
Serve warm. 6 to 8 servings
Hominy Grits
Coarsely ground hominy, known as hominy
grits, or just grits, or even, in Charleston, as
grist, is one of the beloved cereal foods of the
South. In many homes it is served at three
meals a day, with butter, sirup or gravy as the
time of day dictates.
Set out a double boiler.
Wash and drain
1 cup (5 Vi oz.) white or ye l low
hominy grits
Bring to a rapid boil over direct heat in top
of double boiler
5 cups water
1 teaspoon salt
Stir the grits slowly into the boiling water.Boil gently 3 to 5 min., stirring occasionally
(overstirring may produce pastiness) with fork
or slotted spoon. Cover and place over sim
mering water. Cook about 114 hrs., or until
thickened and tender.
Serve as cereal with butter and s u g a r or as a
meat accompaniment with butter and g r a v y .
About 214 cups grits
Note: Add richness and flavor to hom in y gritsby cooking in half milk and half water.
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except as they have been imported by neivcomers.
It is in the South that ice find incomparably rich
and delicious pies, feathery cakes bursting with luscious
fillings and frostings, delicate fruit whips and
fluffs, and wonderful puddings, richwith nuts, dates,
figs and coconut. Many of these have spread
from their native South over the entire country.
Vanilla Ice CreamA Base Recipe
For old-fashioned texture, this ice cream, here
adapted for the mechanical refrigerator, may
be frozen in a handturned freezer, just as it
might have been in old plantation days.
Set refrigerator control at coldest operating
temperature. Chill a large bowl and rotary
beater in refrigerator.
Scald (page 5) in to p of double bo iler
2 cups milk
Blend together and gradually add to milk,
stirring until blended
1 cup sugar1 tablespoon flour
Vi teaspoon salt
Stirring constantly, cook mixture over direct
heat 5 min.
Remove from heat and vigorously stir about
3 tablespoons of hot mixture into
3 eg g yol ks , slightly beaten
Immediately stir into hot mixture in top of
double boiler. Set over simmering water and
cook, stirring const antly, abou t 10 min., or
until mixture coats a silver spoon. Remove
from heat and cool . Stir in
2 cups cream2 t easp oons vanil la extract
Chill in refrigerator.
Pour mixture into refrigerator trays and put
into freezing compartment of refrigerator.
When mixture becomes mushy, turn out into
the chilled bowl and beat with the chilled
beater until smooth. Return to trays and freeze
until firm. About 1% qts. ice cream
—Fresh Peach Ice Cream
Follow A Recipe. Substitute 1 teaspoon al
mond extract for vanilla extract. Just before
freezing, blend in 1 tablespoon lemon juice
and \Yi cups crushed fresh peaches, sweet
ened.
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Ambrosia
All over the South, ambrosia is a traditional
Christmas dessert. When available, fresh coco-
nut is used, and the dish is often prepared a
day ahead of time and kept in the refrigerator
to chill and blend the flavors.
With a sharp knife, cut away peel and white
membrane from
3 medium-size oranges
Separate sect ions by cutting on either side of
dividing membranes, working over a bowl to
save the juice; or cut into thin crosswise
slices, remo vin g any seeds, and cut slices into
halves.
Set out
Vi cup (about 3 oz.) moist shreddedcoconut, cut
Arrange orange sections in two or three layers
in a crystal serving dish, sprinkling each layer
with the co co nu t and with
Sugar
Chill in refrigerator at least 1 hr. 4 servings
—Banana Ambrosia
Follow A Recipe. Peel and slice about Vi inch
thick 2 b a n a n a s with brown-flecked peel.
Alternate orang e, co co nu t and banana layers
in bowl; just before serving, garnish with
additional banana and orange slices.
—Pineapple Ambrosia
Follow A Recipe. Substitute about % cup diced
fresh pineapple or drained pineapple chunks
fo r 1 of the oranges.
Banana Ambrosia
It's thecooked white frosting of this typical
Southern cake that is "filled"—with nuts,raisins and chopped figs. Rocky Mountain
cake, another favorite, is just a little different:
its frosting is full of all kinds of chopped
candied fruits, colorful as confetti. Try both!
Prepare (page 6) two 8-in. rou nd layer cake
pans.
Sift together and set aside
2 cups sifted cake flour
1 tablespoon baking powd er 3
A teaspoon salt
Cream together until shortening is softened
Vi cup shortening
1 teaspoon vanilla extract
Add gradually, creaming until fluffy after each
addition
Vi cup sugar
Measure
Vi cup milk
Beating only until smo oth after each addition,
alternately add dry ingredients in fourths,
milk in thirds, to creamed mixture. Finally
beat only until smoo th (do not ove rheat) .
Beat until frothy
4 egg whites
Add gradually, beating well after each addition
Vi cu p sugar
Continue beating until rounded peaks are
formed. Spread beaten egg whit es o ver batterand gently fold (page 5) together. Turn bat
ter into prepared pans.
Bake at 350°F 30 to 35 minutes, or until cake
tests done (page 6 ) .
Cool and rem ove from pans as directed (page 6 ) .
Meanwhile, prepare Lady Baltimore Frosting.
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3 Dcrease heat and bring mixture to boil ing. Cov er
saucepan and boil gently 5 min. Uncover pan
and put a candy thermometer in place so that
the bulb does not touch bottom or side of pan.
Continue cooking, stirring occasionally, until
mixture reaches 230-234°F (or until sirup
spins a thread when dropped from spoon; re
move pan from heat while testing). Using pas
try brush dipped in water, wash down sides of
pan from time to time during cooking.
Remove from heat, remove candy ther
mometer and stir in
1 teaspoon vanilla extract
14 t easpoon al mo nd extract
Spread hot glaze over cake layers after remov
ing them from the pans. Set layers aside to
cool completely.
When cake is almost cool , prepare Lady Bal
timore Frosting.
For Lady Baltimore Frosting—Prepare
Vi cup (about 2 oz.) chopped dried
light f igs
VA cup (about 2 oz.) chopped dark
seedless raisins
VA cup (about 1 oz. ) chopped
pecans or walnuts
Combine and mix well in to p o f a do ub le boiler
VA cups sugar
Vi cup water
1 tablespoon white corn sirup
Vt teaspoon salt
2 eg g whites, unbeaten
Set over simmering water and immediately
beat with hand rotary beater or electric mixer
7 to 10 min., or until mixture holds stiff peaks.
Remove from heat and blend in
2 te aspoo ns vanil la extract
Vi teaspoons almond extract
Fold fruit and nuts into one third of the frost
ing and use for the filling. Im mediate ly fill
and frost (page 6) cake.
One 8-in. 3-layer cake
Spiced Devil's Food Cake
Prepare (page 6) two 9-in. roun d layer cake
pans.
Combine and stir until chocolate is melted
VA s q . (114 oz.) chocolate
14 cup boiling water
Set aside to cool .
Sift together and set aside
IVA cups sifted cake flour1 teas poon baki ng powd er
1 teaspoon baking soda
14 teaspoon salt
1 teaspoon cinnamon
Vi teaspoon allspice
VA teaspoon cloves
Cream together until butter is softened
14 cup butter
1 teaspoon vanil la extract
Add gradually, creaming until fluffy after
each addition
2 cups f i rmly packed light
b rown sugar
Add in thirds, beating thoroughly after each
addition
2 e g g s , well beaten
Stir in cooled chocolate mixture.
Measure
14 cup buttermilk or soured milk(page 4)
Beating only until smooth after each addition,
alternately add dry ingredients in fourths, but
termilk in thirds to creamed mixture. Finally,
beat only until batter is smo oth (do not over-
beat). Turn batter into prepared pans.
Bake at 375°F 30 to 35 minutes, or until cake
tests done (page 6 ) .
Cool; remove from pans as directed (page 6 ) .Fill -and frost (page 6) as desi red .
Two 9-in. round layers
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Hot Milk Sponge Cake Sour Cream Cookies
Set out two 9-in. round layer cake pans.
Sift together and set aside
1 cup sifted cake flour
1 teasp oon baking powder
VA teaspoon saltBeat until very thick and piled softly
3 e g g s
1 cup sugar
2 or 3 teaspoons lemon juice
Put into a small saucepan and set over low
heat to heat thoroughly, but do not boil
6 tab les poo ns milk
Gently folding (page 5) until just blended after
each addition, sift dry ingredients over egg
mixture, about one fourth at a time. Add hotmilk all at one time and quickly mix just until
smooth. Pour batter into the pans.
Bake at 375°F about 15 min. , or until cake
surface springs back when lightly touched at
center.
Invert pans on cooling racks and let layers
hang until coo l . (If layers are higher than
pans, invert pans between cooling racks so
that tops of layers do not touch any surface.)
W h e n completely coo l , remove layers from
pans as directed (page 6) .
Two 9-in. round layers
Georgia Pecan Kisses
Line cookie sheets with unglazed paper.
Chop and set aside
1 cup (about 4 oz.) pecans
Beat until frothy
2 egg whites
VA teaspoon sa l t
Add gradually, beating well after each addition
1 cup firmly packed light brown sugar
Continue beating until stiff (but not dry) peaks
are formed. Carefully fold in (page 5) the
pecans and
Vi teasp oon maple f lavor ing
Drop by teaspoonfuls onto unglazed paper.
Keep cookies small and uniform.
Bake at 3 0 0 T 25 to 30 min. Working quickly
and carefully, remove cookies to cooling racks.
If necessary, slightly moisten underside
paper directly under each cookie to loosen.
About 4 doz. cook
Lightly grease cookie sheets.
Sift together and set aside
2 cups sifted flour
Vi teaspoon baking powder
Vi teaspoon baking sodaVi teaspoon nutmeg
VA teaspoon salt
Cream together until butter is softened
Vi cup butter
Vi teaspoon vani l la extract
Add gradually, creaming until fluffy after each
addition
1 cup firmly packed light brown sugar
Add in thirds, beating well after each addition,
a mixture of 1 e g g , well beaten
Vi cup thick sour cream
Mixing until well blended after each addition,
add dry ingredients in fourths to creamed mix
ture. Drop by teaspoonfuls about 2 in. apart
on cookie sheets.
Bake at 350°F about 12 min., or until lightly
browned. Transfer to cooling racks and cool .
About 4 doz. cookies
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51
Postry for 1-Crust Pie
A Base Recipe
Set out an 8- or 9-in. pie pan.
Sift together into a bowl
1 cup sifted flour
Vi teaspoon saltCut in with pastry blender or two knives until
pieces are size of small peas
Vz cup lard, hydrogenated
vegetable shortening or
all-purpose shortening
Sprinkle over mixture, a teaspoonful at a time,
about
2Vi tablespoons cold water
Mix lightly with a fork after each addition.
Add only enough water to hold pastry together.
Work quick ly; do not overhandle. Shape into
a ball and flatten on a lightly floured surface.
Roll from center to edge into a round about Vi
in. thick and about 1 in. larger than over-all
size of pan. Wi th knife o r spatula, loosen pas
try from surface whenever sticking occurs; lift
pastry slightly and sprinkle flour underneath.
Loosen one half of pastry from board with
spatula and fold over other half. Loosen other
half and fold in quarters. Gently lay pastry in
pan and unfold it, fitting it to the pan so that
it is no t stre tched .
Trim edge with scissors or sharp knife so pas
try extends about Vi in. be yo nd edge of pie pan.
Fold extra pastry under at edge and flute (page
5) or press with a fork. Thoroughly prick
bottom and sides of pastry shell with a fork.
(Omit pricking if filling is to be baked in shell.)
Bake at 450°F 10 to 15 min., or until crust is
light golden brown.
Cool on cooling rack. One 8- or 9-in. pastry shell
—Pastryfor
1-Crust 10-in.Pie
Follow A Recipe. Increase flour to 1!4 cups,
shortening to Vi cup, salt to % teaspoon, and
water to about 3 tablespoons.
Short'nin' Bread
It's no wonder "Mammy's little baby" loved
these delectably rich and lender cookies!
Set out cookie sheets.
Press through a sieve
1 cup f irmly packed light brown sugar
Mix thoroughly with
4 cups sifted flour
Add and work in until a smooth dough is
formed
1 lb. softened butter
Turn onto a lightly floured surface and pat to%-in. thickness. (If necessary, chill dough for
easier handling.) Cut into desired shapes and
transfer to cookie sheets.
Bake at 325°F about 25 minutes, until very
delicately browned.
Remove pans to cooling racks for 5 min. before
transferring cookies to racks to coo l thor
oughly. 3 to 4 doz. cookies,
depending upom^^^nd shape
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52
Black Bottom Pie(See center color photo)
Prepare, bake and set aside to coo l
Pastry for 1-Crust 10-in. Pie
(page 51)
Melt (page 5) and set aside to coo l
VA s q . ( l Vi oz.) chocolate
For Custard Filling—Scald (page 5) in top
o f double boiler
VA cups milk
Meanwhile, pour into a small cup or custard cu p
VA cup cold water
Sprinkle evenly over cold water
1 tablespoon (1 env .) unflavored
gelatin
Let stand about 5 min. to soften.
Sift together into a saucepan
Vi cup s u g a r
4 teaspoons cornstarch
Add and blend in well
Vi cup cold water
Stir scalded milk into cornstarch mixture.
Bring rapidly to boiling over direct heat, stir
ring gently and constantly. Cook 3 min.
Wash double-boiler top to r emo ve scum .
Po ur corns tarch mixtur e into double-boiler
top. Vigorously stir about 3 tablespoons of hot
mixture into
4 egg yolks , slightly beaten
Immediately blend into mixture in double
boiler. Cook over simmering water, stirring
constantly, 3 to 5 min., or until the mixture
thickens and coats a silver spoon. Immediately
remove from heat. Remove 1 cup cooked fill
ing from double boiler and set aside to use inChocolate Filling.
Add softened gelatin to mixture in doub le boiler
and stir until gelatin is comp lete ly disso lved.
Set aside to coo l until mixture sets slightly. If
it becomes too stiff before it is needed, soften
over simmering water and coo l again.
For Chocolate Filling—Stir into the re
served filling the melted ch ocol at e and
2 teaspo ons vani l la extractCool com ple tely. Pour into pastry shell and
spread evenly over bo ttom . Chill in refrigera
tor until set.
To Complete Pie—Beat until frothy
4 egg whites
VA teaspoon salt
Add and beat slightly
VA teaspoon cream of tartar
Add gradual ly, beating well after each addition
Vi cup sugar
Continue beating until rounded peaks are
formed. Spread over gelatin mixture and gently
fold (page 5) together. Blend in
1 tablespoon rum extract
Pour over Cho col ate Filling in pastry shell.
Chill in refrigerator until firm.
Put a small bowl and rotary beater in refrig
erator to chill.
Before serving, using chilled bowl and beater,
beat until cream stands in peaks
1 cup chil led wh ip pi ng cream
Using a spatula, spread whipped cream over
pie and swirl for decorative effect. Top with
chocolate curls made by pulling across a
shredder
Vi s q . (Vi oz.) chocolate
Chill in refrigerator until ready to serve.
One 10-in. pie
Pecan Pie
One of the richest and most delicious of all therich, delicious Southern traditional pies.
Prepare (do not bake) and set aside
Pastry for 1-Crust Pie (page 51 ; use
9-in. pie pan)
Set out
Vi cup (about 2 oz.) pecan halves
Vi cup (about 2 oz.) chopped pecans
Cream together until butter is softened
3 tablespoons butter
1 teaspoon vanilla extract
Add gradually, creaming until fluffy after each
addition
VA cup sugar
Add in thirds, blending well after each addition
3 eggs , well beaten
Thoroughly blend in the chopped pecans and
1 cup dark corn sirup
Vt teaspoon salt
Turn into the pastry shell.
Bake at 450°F 10 min. Arrange pecan halves
on top of pie filling. Redu ce heat to 350 °F and
bake 30 to 35 minutes longer, or until a silver
knife comes out clean when inserted halfway
between center and edge of filling.
Cool on cooling rack. One 9-in. pie
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Chess Pie I
• Base Recipe
The jelly-like filling is shallow because it is so
very rich. We recommend small servings!
Prepare (do no t bake) and set aside
Pastry for 1-Crust Pie (page 5 1 ;us e 8-in. pie pan)
Cream together until softened
Vi cup butter
2 teasp oons vani l la extract
Add gradually, creaming until fluffy after each
addition
IV2 cups sugar
Add in thirds, beating well after each addition
4 egg yo lks , well beaten
Turn into the pastry shell.
Bake at 425°F 10 min. Reduce heat to 325°F
and bake 40 to 45 min. longer, or until a silver
knife come s out clean wh en inserted halfway
between center and edge of filling. Serve
warm or cool . One 8-in. pie
—Chess Pie II (Osgood Pie)
Follow A R ecipe . Decrease butter to Vi cup,
vanilla extract to 1 teaspoon and sugar to 1
cup. Use 2 e g g s instead of the egg yolks,
Blend in Vi cup cream. Stir in 1 cup (abo ut 4
oz.) chopped pecans and 1 cup (about 5 oz. )
dark seedless raisins. Bake at 450°F 10 min.
Reduce heat to 350°F and bake 30 min. longer.
What pumpkin pie is to the northern part of
the country, sweet potato pie is to the South—
and some folks can hardly tell the difference.
Prepare (do no t bake) and set aside
Pastry for 1-Crust Pie (page 51 ; use
9- in. pie pan)
Set out
lVi cups sieve d coo ked sweet
potatoes or y a m s
Scald (page 5)
Wi cups milk
Add to the sweet potatoes
2 tablespoons melted butter
1 teaspoon grated orange peel
(page 4)
and a mixture of
Vi cup f irmly packed brown sugar
1 teaspoon c innamon
Vi teaspoon ginger
Vi teaspoon nutmeg
VA teaspoon cloves
Vi teaspoon salt
Beat well. Add in thirds, beating well after
each addition
2 e g g s , beaten
Blend in scalded milk. Turn into pastry shell.
Bake at 450°F 10 min. Reduce heat to 350°F
and bake 30 to 35 min. longer, or until silver
knife comes out clean when inserted halfway
between center and edge of filling.
Cool on cooling rack.
Before serving, spread over top of pie
Sweetened whipped cream (use
one-half recipe, page 5)
Sprinkle with
2 tablesp oons chopped pecans
One 9-in. pie
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54
Coconut Cream PieA Base Recipe
Prepare, bake and set aside to cool
Pastry for 1-Crust Pie (page 51; use
8-in. pie pan)
Set out
2 cups milk
Scald (page 5) lVi cups of the milk in top of
a do ubl e bo ile r; reserve remainder.
Meanwhile, sift together into a saucepan
% cup sugar
VA cup sifted flour
VA teas poon salt
Blend in the reserved milk; add gradually and
stir in the scalded milk. Bring rapidly to boil
in g over direct heat, stirring gently and constantly; cook 3 min. Remove from heat.
Wash the double boiler top to remove scum;
pour mixture into it and set over simmering
water. Cover and cook about 5 to 7 min.,
stirring three or four times.
Vigorously stir about 3 tablespoons of the
hot mixture into
3 e g g yolks , slightly beaten
Immediately blend into mixture in doubleboiler. Cook over simmering water 3 to 5 min.
Stir slowly to keep mixture cooking evenly.
Remove from simmering water. Blend in
2 ta bl es po ons butter or margar ine
2 t ea sp oo ns van illa extract
Cover and coo l slightly, stirring occasionally;
coo l to lukewa rm in the refrigerator.
Meanwhile, chop
1 cu p (4 oz.) moist shredded coconutWhen filling is cooled, fold in the coconut and
turn into the pie shell. Cool completely.
If desired, before serving spread over top
Sweetened whipped cream (page 5)
Garnish with
Mo is t shredded coconut
One 8-in. pie
—Banana Cream Pie
Follow A Recipe; omit coconut . Peel 2 b a
n a n a s with b rown-fleck ed peel and slice into
the pastry shell; turn lukewarm filling over
them. Chill pie. Just before serving, peel and
slice another banana; arrange over top of fill
ing. If desired, garnish with sweetened
whipped cream.
—Chocolate Cream Pie
Follow A Recipe. Omit coconut. Add 2 sq.
(2 oz.) chocolate to milk; heat until milk is
scalded and cho col ate is melted.
—Lime CreamPieFollow A Recipe. Increase sugar to % cup and
flour to 6 tablespoons. Omit coconut and va
nilla extract; add Vi cup lime juice and Vi tea
spoon grated lime peel (page 4) with the but
ter. Blend in 3 or 4 drops green foo d coloring.
Key Lime PiePrepare, bake and set aside to cool
Pastry for 1-Crust Pie (page 5 1 ;
us e a 9-in. pie pan)
Blend just until well mixe d
lVb cups (15-oz. can) sweetened
condensed milk
% cup lime juice
3 e gg yolks, slightly beaten
Pour into pastry shell. Beat until frothy
3 egg whitesVt teaspoon salt
Add gradually, beating well after each addition
6 tablespoons sugar
Continue beating until rounded peaks are
formed. Pile meringue lightly over pie filling,
sealing to edge of crust.
Bake at 350°F 10 to 15 min., or until meringue
is delicately browned. Cool . One 9-in. pie
Floating Island
A*
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Soft CustardA Base Recipe
Scald (page 5) in top of double boiler
2 cups milk
Beat slightly
3 e g g s
Add and beat just until blended
VA cup sugar
Vt teaspoon salt
Stirring constantly, gradually add scalded milk
to egg mixture.
Strain mixture into double-bo iler top and set
over simmering water, stirring constantly and
rapidly, until mixture coats a silver spoon.
Remove from simmering water at once.
Cool to lukewarm over cold water. Blend in
2 teaspo ons vanil la extract
Pour into 4 sherbet glasses and immediatelychill in refrigerator. 4 servings
—Floating Island
Double A Recipe. Beat 2 egg whites until
frothy. Add Vi teaspoon salt and Vi teaspoon
vanil la extract. Add gradually Vi cup sugar ,
beating well after each addition and con tin uin g
to beat until rounded peaks are formed.
Drop by tablespoonfuls into 2 cups scalding
milk (page 5). Do not cover. Cook over sim
mering water about 5 min., or until set. Re
move meringues with a slotted spoon and
drain on absorbent paper. Float on chilled soft
custard. Top each meringue with a strawberry
if desired, and serve with additional straw
berries.
—Floating IslandII
Follow A Recipe but substitute 4 egg yo lks
fo r the whole eggs. When ready to serve, beat
the 4 egg whites until frothy. Add few grains
salt and gradually add Vi cup sugar . Continue
beating until sugar is compl etel y disso lved;
then add 3 tablespoons lemon juice and con
tinue beating until very stiff. Top each serving
of custard with a portion of meringue.
Tipsy Squire
Chill a bowl and rotary beater in refrigerator.
Have ready
Hot Milk Sponge Cake (page 50; use
one layer an d reserve remainder
fo r other use)Blanch (page 4) and split into halves lengthwise
Vi cup (about 3 oz.) a l m o n d s
Set aside.
Prepare and cool
Soft Custard (on this page)
Put the cake into a casse role or serving dish.
Poke almonds upright into cake. Pour over all
1 cup sherry
Pour custard over the cake.
Using chilled bowl and beater, beat until cream
is of medium consistency (piles softly)
1 cup chilled wh ip pi ng cream
Beat into whipped cream with final few strokes
2 tabl espo ons sherry
1 tablespoon confectioners' sugar
Spread whipped cream over the custard; chill
tboroughly. 8 to 10 servings
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Spanish Cream
• Base Recipe
Set out a 1%-qt. mold.
Pour into a small cup or custard cup
VA cup cold water
Sprinkle evenly over cold water1 tablespoon (1 env .) u n f a v o r e d
gelat in
Let stand 5 min. to soften.
Scald (page 5) in top of double boiler
2 cups milk
Beat slightly
3 egg yolks
Add and beat just until blended
VA cup sugar
VA teaspoon salt
Stirring constantly, gradually add scalded milk
to egg-yolk mixture. Strain into double boiler
top; cook over simmering water, stirring con
stantly and rapidly, until mixture coats a silver
spoon. Remove from simmering water at once.
Immediately stir in softened gelatin until it is
completely dissolved. Cool to lukewarm over
cold water. Blend in
1 Vi teaspoons vanilla extractChill (page 4) until mixture begins to gel (gets
slightly thicker).
Lightly oil the mold with salad or cooking oil
(not olive oil) and set aside to drain.
Just before gelatin mixture is of desired con
sistency, beat until frothy
3 egg whites
Add gradually, beating well after each addition
VAcu p sugar
Beat until rounded peaks are formed. Spread
over gelatin mixture and fold (page 5) to
gether. Turn into mold; chill until firm.
Unmold (page 5) onto chilled serving plate.
About 8 servings
—Creamy Pudding
Follow A Recipe. Use a 1-qt. fluted mold. Omit
milk; reduce eggs to 2. Beat egg yolks until
thick and lemon-colored. Stir in % cup sweet
ened condensed milk, the vanilla extract and
salt. Dissolve softened gelatin by stirring in
H cup boiling water; blend into egg-yolk mix
ture. Chill until mixture begins to gel. Beat
egg whites until rounded peaks are formed,
omitting sugar. 4 to 6 servings
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Flan(Baked Custard)
A Base Recipe
Set out a 1-qt. baking dish. Heat water for
boiling water bath (page 4 ) .
Scald (page 5)2 cups milk
Meanwhile, beat slightly
3 e g g s
Mix in
VA cup sugar
Stirring constantly, gradually add hot milk to
egg-yolk mixture. Stir until sugar is dissolved.
Blend in
1 teaspoon vanil la extract
Strain mixture into the baking dish.
Bake in boiling water bath at 32 5° F 55 to 60
min., or until a silver knife comes out clean
when inserted halfway between center and
edge of baking dish. Remove carefully from
boiling water bath. Set on a cooling rack until
lukewarm. Chill tho roughly in refrigerator.
6 servings
—Caramel Custard
Prepare Caramel ized Sugar . Pour it into the
baking dish. Quickly tilt baking dish until
bottom is evenly coated. Set aside. Follow A
Recipe.
When ready to serve, unmold by running a
knife around inside edge of baking dish; invert
onto a chilled serving dish. Top of mold will
be caramel-coated and excess coating will run
down sides to form a sauce at base of custard.
For Caramelized Sugar— Put Vi cup sugar
into a heavy light-co lored skillet (a black skil
let makes it difficult to see the color of the
sirup) over low heat. With back of a wooden
spoon keep sugar mov in g cons tantl y in skillet
until sugar is com ple tel y melt ed, and o f a
golden-brown color (caramelized).
Orange Blossom Whip
Chill a bowl and rotary beater in refrigerator.
Pour into a small bowl contents of
1 6-oz. can (% cup) frozen o ra ng e
juice concentrate, thawed
Add to orange juice and stir until dissolved
Vi cup sugar
Set bowl in refrigerator until ready to use.
Shortly before serving, using chilled bowl and
beater, beat until cream is of medium consist
ency (piles softly)
1 cup chil led whipping cream
Using clean beater, beat until rounded peaks
are formed
3 egg whites
Spread the beaten egg whites over the whipped
cream. Add and carefully fold in (page 5) the
orange juic e mixture and
VA cup sherry
Serve at once in chilled sherbet glasses.
8 to 10 servings
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58
Papaya Ice
A Base Recipe
Se t refrigerator control at coldest operating
temperature.
Pour into a small cup or custard cup
VA cup cold waterSprinkle evenly over cold water
2 tea spo ons unflavored gelat in
Le t stand about 5 min. to soften.
Meanwhile, heat until very hot
VA cups water
Remove from heat and immediately stir in
softened gelatin until gelatin is completely dis
solved. Add, stirring until dissolved
1 cup sugar
Blend into gelatin mixture
2 cups papaya nectar
2 t ab les po on s lime juice
2 tea spo ons grated lime peel (page 4)
Cool. Pour into a refrigerator tray. Freeze
until firm (3 to 4 hrs. ), stirring 2 or 3 times.
Serve Papaya Ice in chilled sherbet glasses
and garnish with
Sprigs of mint
1 qt. ice
—Mocha Ice
Follow A Recipe. Increase hot water to 3%
cups. Omit papaya nectar and lime juice and
peel. Mix 2 tablespoons concentrated soluble
coffee with sugar and blend into hot mixture.
Top with sweetened whipped cream (page 5) .
—Lemon IceFollow A Recipe. Increase hot water to 3 cups
and sugar to 2 cups. Omit papaya nectar'and
lime juice and peel; substitute % cup lemon
juice and 2 teaspoons grated lemon peel. Tint
to desired color by blending in, a drop at a
time, yel low food color ing.
Sherry Wine Jelly
Beautiful—sophisticated—elegant—delicious!
Lightly oil a 1%-qt. fancy mold with salad or
cooking oil (not olive oil) and set aside to
drain.
Pour into a small bowl
VA cup cold wate r
Sprinkle evenly over the cold water
3 tablespoons (3 env.) unflavored
gelatin
Let stand about 5 min. to soften.
Heat until very hot
IVA cups water
Remove from heat and immediately stir in
softened gelatin until gelatin is completely dis
solved. Add, stirring until dissolved
VA cups sugarBlend in
1 cup plus 2 tablespoons sherry
VA cup strained orange juice
Vi cup strained lemon juice
9 drops red food coloring
Pour mixture into the prepared mold and chill
in refrigerator until firm.
Unmold (page 5) onto a chilled serving plate.
Serve withSweetened whipped cream (page 5)
6 to 8 servings
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Tall, tinkling glasses of something cool and sparkling
go well uith drowsy golden afternoons on veranda or
patio—but all warm lands know well the value of
hot drinks, too: of fragrant coffee, stimulating tea and
the special spiciness of Mexico's favorite hot chocolate.
Drip CoffeeA Base Recipe
Preheat a drip coffee maker by filling it with
boiling water. Drain.
For each standard measuring cup of water,
using standard measuring spoons, measure
2 tablespoons drip grind coffee
Place in filter section of drip coffee maker.
Do not overload coffee compartment.
Bring to boiling
Freshly d r a w n water
Measure and pour boil ing water into upper
container. Cover. Allow all of water to drip
through the coffee, keeping coffee maker over
low heat 5 to 8 min., or as long as coffee is
dripping. Do not let coffee boil at any time.
Remove coffee compartment; stir and cover
the brew. If not served immediately, place
coffee maker over low heat. Stir before serving.
Note: To make vacuum-drip or percolated cof
fee, follow A Recipe for amount of coffee to
use. Specific directions for preparation of coffee vary according to type of coffee maker used.
For percolated coffee, timing varies from 5 to
10 min. after percolation starts, depending
upon the amount of coffee made.
—Iced Coffee
Follow A Recipe; use double the amount of
coffee. Do not overload coffee compartment.
If there is danger of this, use capacity amount
of coffee with one-half as much water as for
regular-strength coffee. Fill tall glasses with
crushed ice or ice cubes. Pour the hot coffee
over the ice. Serve with granulated or con
fectioners' sugar , sugar sirup, cream or
whipped cream sprinkled with c i n n a m o n .
Mexican Chocolate
This deliciously spicy chocolate is so rich that
most folks will want very small servings.
Combine in top of a double boiler
4 sq. (4 oz.) chocolate, grated
1 cup water
Heat over simmering water, stirring frequently,
for 30 min.
Meanwhile, mix together and set aside
1 cup milk
Vi cup firmly packed b r o w n sugar
When chocolate mixture has cooked, add the
milk mixture together with
l V i teaspoons vani l la extract
1 teaspoon cinnamon
VA teaspoon salt
Add gradually, stirring in
3 cups milk
Continue heating over simmering water until
scalding hot. 8 servings
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60
TeaA Base Recipe
Fill teapot with boil ing water. W hen heated
thoroughly, pour off water.
Put into pot for each cup of tea to be brewed
1 rounded teaspoon tea or 1 preparedtea bag
Bring to boiling
Freshly drawn water
Fo r each cup of tea, pour into teapot 1 cup of
the brisk ly boil ing water. Cover pot and let
brew 3 to 5 min.
Remove tea bags or strain tea into a preheated
pot or into cups. Serve immediately with any
of the following: thin slices or wedges of
l emon, orange or l ime; lemon, orange or
l ime juice; whole c loves; sprigs of fresh mint;
cream; sugar or sugar sirup.
—Iced Tea
Follow A Recipe for preparation o f tea; use
1 tablespoon tea or 2 prepared tea bags for
each standard measuring cup freshly boiling
water. Strain or remove tea bags and pour hottea into tall glasses filled with crushed ice or
ic e cubes.
—Minted IcedTea
Follow A Recipe for preparation of tea; use 1
tablespoon tea or 2 prepared tea bags for each
standard measuring cup freshly boiling water.
Strain or remove tea bags. For each 2 cups hot
tea, add 2 sprigs fresh mint, leaves bruised,and 3 tablespoons l emon juice. Let mixture
stand Vi to 1 hr. Strain into tall glasses filled
with crushed ice or ice cubes.
Raspberry Shrub
Raspberry Shrub is a classic summertime
cooler, with a history generations old. The
amount yielded by this recipe will serve a
sizable crowd. The sirup may be preserved and
used as needed.
This sirup must stand for two days before
completion.
To Prepare Sirup— (This recipe makes about
2 qts. sirup.) A large, heavy sauce pot or kettle
will be needed for cooking the sirup.
The first day , set ou t a large bowl.
Sort, rinse and thoroughly drain
4 qts. ripe red or black raspberries
Put raspberries into the bowl and crush thor
oughly. Add , mixing well
1 qt . cider vinegar
Cover and let mixture stand 48 hrs. in refrig
erator or in a coo l place, stirring 3 or 4 times
to blend well.
The third day, set out the sauce pot or kettle.
Strain the raspberries into the sauce pot, us
ing a jelly bag. *
Set the sauce pot over medium heat and add,
stirring until sugar is dissolved
6 cups su ga r
Increase heat and bri ng mixture to boiling.
Boil mixture uncovered 5 min. Skim off any
foam. Remove sauce pot from heat and set
aside to cool . Store in a covered container in
refrigerator.
To Complete Shrub—'For each measuring
cup of beverage desired, mix together
% cup water
Vi cup Raspberry Shrub Sirup
Serve over ice cubes or crushed ice.
*Note: To make a jelly bag, cut a double thick
ness of cheesec loth abou t 36 in. lon g and fold
in half. Dip the cheesecloth in hot water and
wring well. Put a large strainer or colander
over the sauce pot and lay the che esec loth in
the strainer. Turn the raspberry mixture into
the che eseclo th. Gather the four c orners of the cloth together and tie firmly. Allow the
juice to drip through th e ch ees ecl oth and
strainer into the sauce pot.
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Orange Julep
Vi
Vi
3
Vi
Combine and stir until sugar is dissolved
2 cups orange juice
cup s u g a r
cup lime juice
tablespoons f inely ch opp ed fresh
mint leaves
teaspoon grated orange peel
(page 4)
Chill thor ough ly in refrigerator.
Just before serving, blend with the orange
juice mixture
2 cups chil led carbonated water
Pour into tall glasses over
Ic e cubes or crushed ice
Garnish with sprigs of mint. 4 servings
Texas SparklerSix tall glasses will be needed.
Have ready
1 qt . pale dry ginger ale, chil led
Set out to thaw
2 6-oz. cans f rozen orange a n d
grapefruit juice concentrate
When ready to serve, pour the thawed juice
into a large pitcher. Add gradually, stirring
constantly until dissolvedVi cup sifted confectioners' s u g a r
Add the chilled ginger ale; mix thoroughly.
Put one or two ice cubes into each glass. Fill
each with ginger ale mixture.
Serve with snacks such as potato chips or
salted nuts. 6 servings
Pink Lemonade
Mix together in a large bowl or pitcher
6 cups cold water
2 cups lemon juice (about 12 l emons;
or us e frozen lem on juice,
thawed)
cups sugar
cup maraschino cherry sirup
(drained from 1 8-oz. jar
maraschino cherries; reserve
cherries for other use)
Stir until sugar is dis sol ved . Set in refrig
erator to chill thoroughly.
To serve, pour over crushed ice or ice cubes
in chilled glasses and garnish, if desired, with
maraschino cherries. 2 qts. lemonade
Texas Sparkler
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Holiday Eggnog
Peachee Milk Drink
Whip up this fresh-flavored beverage in a
blender in a matter of seconds when it's time
for a cooling snack.
An electric blender will be needed.
Rinse, drain, pare, cut into halves and pit
4 med ium- size (about 1 lb.) ripe
peachesCut into pieces and set aside.
Put into blender container
2 cups cold milk
Vi cup s uga r
Vi te a s p o o n a lmo n d extract
Cover and turn on motor. Gradually add
peaches to blender container while motor is
running. Continue to blend about 45 sec, or
until smooth and slightly thickened.
Serve immediately. About 4 servings
Note: Be sure to use ripe peaches and cold milk.
Slightly under-ripe peaches tend to curdle the
milk and make a too-tart beverage.
Holiday Eggnog
Beat until very thick and lemon-colored
6 eg g yolk s
2 cups s uga r
Slowly stir in
1 pt. b o u rb o n
1 cup J a ma ic a rum1 cup b ra n d y
Blend in
3 pts. he av y cream
2 cups milk
Beat until rounded peaks are formed
6 e gg whites
Gently fold (page 5) egg whites into egg yolk
mixture. Pour into punch bowl, cover and
chill in refrigerator.
To serve, ladle egg nog into punc h cup s; sprinkle each portion with n u tme g .
About 25 servings
Syllabub
All American syllabubs descend from t
ancient English recipe brought to Virginia in
the early days. In England, cream, sugar and
flavoring were taken to the dairy in a bowl and
the milk drawn directly into the bowl, frothing
airUy. Nowadays the South prefers its syllabub
well chilled, but duplicates the frothing airiness
by thorough whipping, in a special syllabub
churn if one is available.
Beat together with a rotary beater until sugar
is dissolved and mixtur e frothy
2 cups cream
2 cups milk
Vi cup sherry
Vi to Vi cup s uga r
Few grains salt
Serve immediately in punch cups. Top each
serving with a generous sprinkling of nutmeg.
About 8 servings
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PRESERVES AND CANDIESSweets are dear to the heart of the South—and why not, with such
a store of delicious fruits and nuts to be preserved,and all the sweetness of home-grown sugar to do it with!
Sweet Green-Tomato Pickles
Pickles must stand overnight before completion.
A large, heavy sauce pot or kettle and four
1-pt. jars and covers will be needed.
Rinse, remove stem ends and slice enough
green tomatoes to yield
1 g al . sliced green tomato es (about
7 lbs. tomatoes)
Measure
1 cup coarse salt
Put one half the tomatoes in a large bowl; add
one half the salt. Repeat layering. Cover and
set aside o vern ight .
The fol lowing day, wash and sterilize (page 5)
the jars and covers.
Drain tomatoes, discarding liquid. Heat to boil
ing in the pot, stirring until sugar is dissolved
1 qt. cider vinegar
2 cups sugar
Tie together in a spice bag*
4 tea spoon s who le cloves
4 tea spoon s who le al lspice
3 2-in. pieces stick cinnamon, broken
Add to sauce pot with tomatoes; simmer 10 min.
Fill and seal jars (page 5); cool away from
drafts. Label jars; store in a cool , dry place.
About 4 pts. pickles
*To make spice bag, cut double thickness of
cheesecloth 5 in. square. Put spices in center
of cheesecloth and tie ends together.
Pear Chip Preserve
This elegant Southern preserve is delicious
with meat, with hot breads, and as a topping
for ice cream.
Set out a large, heavy sauce pot or kettle and
five 1-pt. jars and their covers.
Finely ch op enough crystallized ginger to yield
Vi cup chopped crystall ized gin ge r
Wash and thinly slice through peel and pulp,
discarding seeds
2 lemons
Rinse, cut into quarters, core, pare and slice
thinly
4 lbs. firm pears (Anjou or Cornice)
Meanwhile, combine in the sauce pot
2 cups water
3Vi lb s. (about 7 % cups) sugar
Stir over medium heat until sugar is dissolved.
Increase heat and bring to boiling. Add pears,
ginger and lemon to the sirup. Reduce heat
and simmer until sirup thickens and fruit be
comes transparent (about 2Vi hrs.).
About 30 min. before preserve is done, wash
and sterilize (page 5) the jars and covers.
About 5 min. before preserve is done, add1 cup (about 4 oz.) coarsely
chopped pecans
Cook 5 min. longer. Fill and seal jars (page 5).
Set jars on cooling racks and cool away from
drafts. Label jars; store in a cool , dry place.
About 5 pts. preserve
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Watermelon PicklesThese pickles require 4 days for complet ion .
Set out a large, heavy sauce pot or kettle and
a large, heat-resistant dish or baking pan.
Three 1-pt. jars and covers will be needed.
Set out
1 la rge , ripe watermelon
Pare and discard outer green rind. Remove
pink pulp and set aside for other use. Cut
enough of the white rind into 1 in. cubes toyield 9 cups cubed watermelon rind. Put cubes
into the sauce pot or kettle and add
6 cups boiling water
Simmer until rind is tender when pierced with
a fork. Drain thoroughly and turn into the
heat-resistant dish.
Combine in a saucepan
4 cups sugar
1 cup cider v in e g a r
4 sticks c in n a mo n
2 teaspoons whole cloves
1 lemon, s l iced thin
Bring to boiling over high heat, stirring until
sugar is dissolved. Pour sirup over rind and
set aside to cool . Cover and let stand overnight.
Th e second day, drain rind, reheat sirup to
boiling, and again pour over rind. Cool, cover
and set aside overnight. The third day, repeat.
The fourth day, wash and sterilize (page 5)the jars and covers. Put rind and sirup into
sauce pot or kettle and heat to boiling. Im
mediately pack pickles into hot drained jars,
pour sirup over them, and seal immediately.
Cool jars away from drafts. Label jars ; store
in a cool , dry place. About 3 pts. pickles
Candied Orange Peel
Set out a candy thermometer and a heavy 2-qt.
saucepan having a tight-fitting cover.
Rinse and carefully remove the peel in large
pieces from
3 large oranges (thick peel is
preferred)
(Reserve orange pulp for other use.)
Put the orange peel in the saucepan and add
VA cups water
Vi teaspoon salt
Bring to boiling and cook until orange peel is
almost tender (about 15 min.). Remove from
heat and drain well. Return orange peel to
saucepan and add
VA cups waterBring to boiling. Drain immediately. Repeat
heating and draining process two more times.
After last draining, scrape the white part
from the peel. Cut peel into M-in. strips.
Mix together in the saucepan
1 cup sugar
Vi cup water
Stir over low heat until sugar is dissolved.
Increase heat and bring mixture to boiling.
Cover saucepan and boil gently 5 min. Uncover
and set candy thermometer in place. During
cooking, wash any crystals from sides of pan
with a pastry brush dipped in water; move
candy thermometer to one side and wash down
any crystals that may have formed on sides of
pan under the thermometer. Continue cooking
mixture without stirring until it reaches 230-
234°F (or until sirup spins a thread when
dropped from spoon; remove pan from heat
while testing). Remove thermometer. Add thestrips of peel and cook very slowly, stirring fre
quently, until most of the sirup is absorbed.
Place waxed paper under cooling racks to catch
sirup drippings. Remove peel from saucepan
and spread over the racks. When peel has
cooled slightly, roll, a few pieces at a time, in
Sugar (about Vi cup)
Cool complete ly. Store in a tightly covered
container. About 2 cups Candied Orange Peel
Crackle Peanut Brittle
Lightly butter two baking sheets. Set out a
candy thermometer.
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Mix together in a heavy 3-qt. saucepan having
a tight-fitting cover
2 cups sugar
1 cup white corn sirup
1 cup water
Stir over low heat until sugar is dissolved.
Increase heat and bring mixture to boiling.
Cover saucepan and boil gently 5 min. Uncove r
and set candy thermometer in place. During
cooking wash any crystals from sides of pan
with a pastry brush dipped in water; move
candy thermometer to one side and wash down
any crystals that may have formed on side
of pan under the thermometer. Continue
cooking mixture without stirring until it
reaches 234-240°F (or until a small amount
of sirup forms a soft ball in cold water; removepan from heat while testing).
Mix in
2 cups (about 11 oz. ) shel led raw
peanuts
2 teaspoons butter
Cook over low heat, stirring frequently, until
mixture reaches 300°F (stage at which a small
amount of sirup separates into threads which
are hard and brittle in very cold water).
Remove from heat and remove thermometer.
Add, mixing well
2 teaspoons bak ing soda
1 teaspoon vani l la extract
Pour onto the baking sheets, spreading as
thin as possible. As soon as candy has cooled
enough to handle, wet hands in water and
stretch it as thin as desired. Turn candy over
and cool completely.
When cool and hard, break candy into medium-
size pieces. Store in tightly covered container
About 2 lbs. peanut britth
Panocha
Lightly butter an 8x8x2-in. pan. Set out a
candy thermometer and a heavy 3-qt. saucepan.
Chop and set aside
Vz cup (about 2 oz.) pecans
Combine in the saucepan .
2 cups firmly packed b r o w n sugar 3
A cup undiluted evaporated milk
2 tablespoons butter or margar ine
1 tablespoon white corn sirup
Few grains salt
Stir over low heat until the sugar is dissolved.
Hang candy thermometer on pan so the bulb
does not touch side or bottom of pan.
Increase heat to medium and bring mixture to
boiling. Cook, stirring constantly, until tem
perature of mixture reaches 234-240T (or
until a small amount of sirup forms a soft
ball in cold water; remove pan from heat while
testing). During cooking wash down any crys
tals from sides of pan with pastry brush dipped
in water; move candy thermometer to one side
and wash down any crystals that may have
formed on side of pan under the thermometer.
Remove mixture from heat and cool to luke
warm (about 110°F) without stirring the candy
or jarring the saucepan. Then remove candy
thermometer and add the pecans and
1 teaspoon vani l la extract
Beat vigorously until mixture loses its gloss.
Quickly turn into the buttered pan without
scraping bottom and sides of saucepan; spread
evenly. Set aside to coo l .
When candy is firm, cut into 1%-in. squares.
24 pieces Panocha
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I N D E X
Ambrosia 48Banana 48Pineapple 48
Arroz con Polio 31Avocado-Grapefruit Salad,
Molded 19Avocado-Kumquat Salad,
Molded 19Bacon-Wrapped Sh ri mp .. .. 7Banana Cream Pie 54Barbecue Sauce, Mexican . . . 40Barbecued Lima Beans 42Beans, String, with Ba co n. . 41
Beaten Biscuits 13Beef and Polenta Pie 27Beef Stew 26Biscuits, Beaten 13Biscuits, Buttermilk 12Black Bottom Pie 52Bread, California Fruit-Nut. 14Brunswick Stew 31
Burgoo 29Buttermilk Waffles 16Cakes
Hot Milk Sponge 50Lady Baltimore 48Spiced Devil's Food 49
Caramel Custard 57Cheese Log, Plantat ion. . . . 8Chess Pie 53Chicken
Batter-Fried 30Cream-Smothered 30
Fried 30Gumbo 9Maryland Fried 30with Fruit, Spicy 29with Rice 31Pies, Ind iv i du a l . . . . . . . . 32Salad 18
Chili con Carne 26Chili Dip 8Chili Casserole 26Chocolate Cream Pie 54Chocolate , Mexican 59Chowder, Shellfish 10
Citrus-Pecan Mold 19Cocktail Sauce, Peppy 8Coconut Cream Pie 54Coffee 59Cookies
Georgia Pecan Ki ss es .. .. 50Short'nin' Bread 51Sour Cream 50
CornMexican 45Pudding, Plantation 45
Corn Bread. 13Corn Meal Grid dlec akes .... 16Corn Meal Muffins 13Corn Sticks, Crisp 13Crab Croquettes 36Creamy Pudding 56Cucumber Ice Salad 20Custard
Baked 57Caramel 57Soft 55
Deep-Fried Scallops 36Deep-Fried Shrimp 36Devil's Food Cake, Spi ced .. 49Eggnog, Holiday 62Enchiladas 24Flan 57Flannel Cakes 16Floating Island 55French Dressing 21Fresh Fruit Salads 20Fried Chicken 30Frijoles 42Frijoles Refritos 42
Fruit-Nut Bread, California. 14
Gazpacho Soup 11
Green-Tomato Pickles,Sweet 63
Griddlecakes, Corn M e a l . . . 16
Guacamole 8
Gumbo, Chicken 9Ham, Country
Baked 22Cooked Whole 22
Ham, "Fried"with Coffee Gravy 23with Red Gravy 23
Ham SliceBaked 23
Ginger 23Pineapple 23Plum 23
Hominy Grits 46
Hopping John 44Hot Milk Sponge Cake 50
Hush Puppies 15
Ice •Lemon 58Mocha 58Papaya 58
Ice CreamFresh Peach 47Vanilla 47
Jean Lafitte Salad 17Julep, Orange 61Key Lime Pie 54Lady Baltimore Cake 48Lemonade, Pink 61Lemon Ice 58Lemon-Raisin Buns, Virginia 15Lima Beans, Ba rb ec ue d. .. . 42Lime Cream Pie 54Mexican Barbecue Sa uc e. . . 40Mexican Chocolate 59Mexican Corn 45Mocha Ice 58Molasses-Pecan Kisses 66Monterey Jack 38Muffins, Corn Meal 13Mushroom Sauce 39Okra and Corn 43Orange Blossom Wh ip 57Orange Julep 61Orange Peel, Candied 64Oyster Loaf, Creamed 37Oyster Stew 10
Paella 32Panocha 65Papaya Ice 58Pastry for 1-Crust Pie 51Pattypan Squash, Stu ffed ... 44Peachee Milk Drink 62Peanut Brittle, Crack le . . . . 64Pear Chip Preserve 63Pecan Kisses, Georgia 50Pecan Pie 52Peppers, Stuffed 39Perfection Boiled Rice 39Pickles
Sweet Gre en- To mat o.. . . 63Watermelon 64
PieBanana Cream 54Black Bottom 52Chess 53Chocolate C r e a m . . . . . . . 5 4Coconut Cream 54Key Lime 54Lime Cream 54Pecan 52Sweet Potato 53
Popovers, Stay-Popped 13Pork Chops, Stuffed 24Pork with Barbecue Sauce. . 25
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68
Pralines
Creole 66Florida Coconu t 66
Raspberry Shrub 60Rice, Perfection Boiled. . . . 39Rice Waffles 16Salad Dressings
Cooked 21Fluffy Citrus 21French 21Honey French 21
SaladsChicken 18Citrus-Pecan Mold 19Colorful Vegetable 19Cucumber Ice 20Elegant Chicken 18Fresh Fruit 20Jean Lafitte 17Molded Chicken 18
Molded Avocado-Grapefruit 19
Molded Avocado -
Kumquat 19Southwestern Salad Bowl. 17Turkey 18
SaucesMexican Barbecue 40Mushroom 39Peppy Cocktail 8Spicy Raisin 40White 39
Scallops, Deep-Fried 36
Scrapple, Vegetable 46
Shellfish Chowder 10Sherry Wine Jelly 58Short nin'B read 51
Shrimpand Avocado Cocktail . . . . 8Bacon-Wrapped 7Cooked 36Deep-Fried 36
Louisiana Style 33Spread 7
Soup, Gazpacho 11
Soup with Meat Balls (Sopa
de Albondigas) 11
Sour Cream Cookies 50
Southwestern Salad Bowl. . . 17
Spanish Cream 56
Spanish Rice 38
Spoon Bread, So ut he rn .. . . 14
Squash, Pattypan, Stuffed. . 44
Stew
Beef 26Brunswick 31
Oyster 10
String Beans with Bacon... 41
Stuffed Pattypan Squash. . . 44
Stuffed Peppers 39
Stuffed Pork Chops 24
Sweet Potatoes
Candied 43
with Orange 44
Sweet Potato Pie 53
Syllabub 62
Tamale Perfection 28
Tea 60Iced 60Minted Iced 60
Texas Sparkler 61Tipsy Squire 55Tomatoes
Creamed 41Fried 41
Turkey Salad 18Veal Cutlet in Wine with
Olives 25
Vegetable Salad, Co lo rf ul .. . 19
Vegetable Scrapple 46
Waffles
Buttermilk 16Rice 16
Watermelon Pickles 64
White Sauce 39
General Informat ion
Check-List for SuccessfulBaking, A 6
For These Recipes—What
to Use 4
How to Cook Vegetables. . . 6
How to Do It 4
Identification of Foods in
Center Color Photo 36
It's Smart To Be Careful .. . 4
Oven Temperatures 5
Vegetables, How to B o i l . . . . 6
When Yo u Deep-Fry 5